• Home
  • Eat
    • Breakfast
    • Appetizers
    • Main Dishes
      • Chicken
      • Beef
      • Seafood
      • Healthy Dishes
      • Paleo Dishes
      • Salads
    • Desserts
      • Decorated Cookies
      • Cookies
      • Bars and Brownies
      • Cakes and Cupcakes
  • Shop
    • Cookie Decorating Supplies
    • Bakeware
    • Cookware
    • Kitchen Gadgets
    • House
  • About
    • Contact
    • Bucket List
  • Cookie Decorating 101

Follow the Ruels

The Best Ever Carrot Cake

March 6, 2018

I’ll admit, that up until recently, carrot cake was my least favorite of all the cakes. It wasn’t until I made this recipe that I completely changed my mind about carrot cake. Who knew that a cake packed with fruits and vegetables could be so delicious?

Not me!

But that is exactly what this cake is. Moist and oh so delicious!

How to Make It

Well, since I have made this recipe before, I thought it was only right to make a video so you can see for yourselves! Also, wait till the end to see how I decorated the cake (three different ways, although I only showed two). 

But in case you like pictures and words, here is a brief recap of how to make it.

First mix together the sugar, eggs, apple sauce, maple syrup, and vanilla extract.

Until it’s nice and smooth.

Sift in the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Then mix until everything is incorporated. 

Fold in grated carrots, pineapple, coconut (preferably unsweetened), and chopped pecans. 

Then pour the batter into whichever vessel you would like to bake your cakes in. I have baked this in a sheet pan, a square pan, cupcake tin, even a waffle iron! But for this cake, I baked the cakes in two cake pans.

To make sure the cakes are even, I actually weigh the batter in each pan. OCD much? I am really not, but I just like knowing that my cakes will be as even as possible. 


Finally, decorate your cake however you wish! I highly recommend frosting the cake with cream cheese frosting, because that is really the best frosting for carrot cake. 

But if you prefer buttercream, I highly recommend this Swiss buttercream recipe, which is my absolute favorite. 

However you choose to frost this cake, or even if you leave it completely naked, you will love this cake. I can say that confidently as a former non-carrot cake lover. 

And, if you happen to have any leftover batter, you can make waffles with it!

[yumprint-recipe id=’164′]

/ Filed In: Cakes and Cupcakes, Cakes New, Desserts, Eat
Tagged: cake, cake decorating, carrot cake, layer cake, Spring

Damn That’s Good Carrot Cake

April 14, 2017

The title of this post is a direct quote from a coworker who tasted this carrot cake and uttered “Damn, that’s good carrot cake!”. This carrot cake even received a standing ovation from my boss. (Can you consider it a standing ovation if it’s just one person standing? sure, let’s go with it. It helps my story.)

Yesterday morning I dropped the cake off in our break room then ran downstairs to grab a coffee. By the time I had returned to the office, my boss had grabbed a piece of cake. As I was sitting down she yelled from her office, “Lindsey, did you make this carrot cake?” After I said yes, she proceeded to stand and slow clap. I mean, I have made some good stuff before, but nothing that has received a slow clap! (She went on use about a dozen different synonyms for moist and told me this was the best thing I had ever made.)

So between the standing ovation/slow clap and the “Damn, that’s good carrot cake” comment, I’d say this is, well, one damn good carrot cake! 

The ingredients in this aren’t a whole lot different than any other carrot cake, except for a not-so-secret ingredients: apple sauce, maple syrup, and nutmeg. All three are super subtle. You probably won’t even be able to tell that they are there, but they make a huge difference. 

The apple sauce helps make the cake super moist without adding any fat. The maple syrup adds another layer of sweetness that helps balance out all the flavors. And the nutmeg plays off the cinnamon to bring out the flavors of the pecans, coconut, and pineapple. 

While it may look like a hot mess of ingredients (this is definitely the most ingredients I have ever added to a cake), it’s really simple to make!


First mix together all the dry ingredients in a small-ish bowl. Just something big enough to hold all the flour. Then, in a larger bowl, whisk together all the wet ingredients. Dump the dry into the wet and whisk until you have a batter. 

Now it’s time for the party to start! Add the carrots, pineapple, pecans, and coconut to the batter and fold in until everything is nicely incorporated throughout the batter. 

Just a side note: I prefer to have my nuts pretty finely ground whenever I add them to baked goods. I do not like biting into a huge chunk of pecan when I eat my cake. So I recommend tossing them into your food processor and grinding them down into something that resembles a coarse meal. It’s okay if there are some bigger pieces. 

Now just add it to your pan and bake for about 35 minutes. 

I baked mine in a square pan because I wanted it to be more like a sheet cake. But you could also split this into two 8-inch round pans if you wanted to make a layer cake. 

After it has baked and cooled, you can frost this bad boy with some of my all time favorite cream cheese frosting. Cream cheese frosting it just amazing on carrot cake. Everything that was healthy about the carrot cake before, can be thrown out the window once you add the frosting. And that’s why they work so well together. 


It you want to add some rosettes like I did, separate out about 1/2+ icing into two separate bowls. Color most of it (about 1/2 cup) orange, and the rest of it (about 2 tbsp) green. For the rosettes I used a #21 piping tip, but you can also use a small closed star piping tip as well. For the leaves I used a #352. 

Mark out 16 slices of cake. In the center of each piece, pipe a small rosette by making a small spiral with the #21 tip. On the side of each one, pipe two leaves. Easy peasy, right? 😉 You got this!

But with or without the decoration, this cake is sure to win you over some fans. I was definitely surprised by the reaction I received for this humble little carrot cake. According to some people, it is now the best thing that I make!

[amd-yrecipe-recipe:150]

PIN NOW, MAKE LATER

The best carrot cake you will ever make!

/ Filed In: Cakes and Cupcakes, Cakes New, Desserts, Eat
Tagged: cake, cake decorating, carrot cake, cream cheese frosting, Easter, Spring

Follow

Hey There!

Hey there, I'm Lindsey. I'm a number cruncher by day and a home cook and baker by night. While I love to eat healthy and find fresh and healthy alternatives for my favorite foods, I will never turn down dessert! Life is all about moderation, right?

Recipes

  • All Recipes
  • Breakfast
  • Appetizers
  • Salads
  • Main Dishes
  • Side Dishes
  • Desserts
  • Drinks

Favorite Finds

[show_lookbook_widget id=”388783″]

Theme by 17th Avenue · Powered by WordPress & Genesis