I've partnered with Bob's Red Mill to bring you this soft, moist and perfectly spiced carrot cake. Classic and simple. I am so excited about this one guys! Easter is fast approaching and this cake is giving me all the Spring feels.
Easter is the most acceptable time to make carrot cake and this cake is so worth the effort. Using only the best ingredients and products, you cant go wrong with Bob's Red Mills Organic All Purpose Flour.
I have never been a huge carrot cake fan, though I will have to say, this is one of my favorite cake recipes. So moist and full of flavor. You wont find any nuts or raisins in this beauty as thats really not my thing. Though if thats your thing, you can easily add them. For me, I like to keep it simple when it comes to carrot cake.
I went with a classic cream cheese frosting because well, cream cheese frosting and carrot cake just go together so well! I dressed it all up with shredded coconut, pastel sprinkles and mini cadbury eggs. I was going for a birds nest look..simple, and yet so perfect to celebrate Easter.
Let's get baking!
First things first, make the cakes..simple, easy and not at all hard.
Step 2: Once the cakes are cooled, cover in plastic wrap and freeze, 1-2 hours or overnight.
Step 3: Make frosting. EASY!
Step 4: Assemble cake.
If you want that perfectly smooth look, I would highly recommend a 1) cake turntable, 2) icing smoother and 3) an icing spatula..makes your life so much easier.
You can cut the cakes in half if you want 4 layers, or you can keep it simple with just 2, so no cutting involved. :) I went with 4 layers on this beauty.
Place 1st cake half onto a 6 inch cake board. Using an ice cream scoop, scoop on 2 scoops of frosting. Using your icing spatula, smooth and spread evenly. Repeat process with remaining cake layers.
Next, crumb coating...SUPER important if you want to avoid ugly crumbs in your frosting. Scoop about 3 ice cream scoops of frosting on top and frost the top and sides. Smooth with your icing smoother, turning the cake turntable as you work.
Once done with the first coat of frosting, refrigerate for about 15 minutes, so frosting is nice and chilled.
Take out and repeat with the remaining frosting, smoothing until you get that perfectly smooth icing look.
This takes practice and time to get it to that perfect smooth look, but I suggest giving it a go! If you don't care at all about that smooth look, frost the cake any way that makes your heart happy!
Once perfectly smooth, add shredded coconut to the bottom of the cake.
Now for the final touches:
For this cake, I did a white chocolate drip which I think makes it so so pretty.
Once you finish the final coat of frosting, chill cake in the fridge for another 10-15 minutes.
Melt your chocolate while your cake is chilling. Remove cake once chilled and then do your chocolate drip.
Add shredded coconut to the top while the chocolate is still wet. Sprinkle on Easter appropriate sprinkles and place on mini chocolate eggs, grouping to make "nests." Refrigerate to harden chocolate.
Classic Carrot Cake with Cream Cheese Frosting
Makes 1 cake, 2 6 inch cake pans
1 ¾ cups flour
1 ½ tsp baking powder
½ tsp baking soda
1 1/8 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp ground cloves
10 tablespoons melted butter
¾ cup sugar
1/3 cup brown sugar
2 tsp vanilla
¾ cup buttermilk
¼ cup sour cream
1 egg, 2 egg whites
1 ½ cups loosely packed, grated carrots
Cream Cheese Frosting:
18 tablespoons softened butter
8 ounces softened cream cheese
2 tsp vanilla
4 cups, sifted powdered sugar
2 tablespoons heavy cream
Chocolate Drizzle (optional)
2/3 cups extra white chocolate melts
2 tablespoons heavy cream
Preheat the oven to 350. Line the bottoms of pans with a 6 inch circle of parchment paper and butter sides of the cake pans. Set aside. In a medium bowl whisk together dry ingredients. Set aside. In the bowl of an electric mixer, fitted with the whisk attachment, beat together the melted butter, sugars and vanilla until just combined. Mix in the rest of the wet ingredients. Add in grated carrots until just combined. Add dry ingredients and mix until combined. Divide batter evenly between the 2 pans. Bake at 350 for 30-35 min, until a toothpick inserted comes out clean. Let cool for 5-10 minutes, remove from pans and cool completely.
In the bowl of an electric mixer, using the paddle attachment, beat the butter, cream cheese and vanilla on high, until smooth about 1 minute, scraping down sides of bowl as needed. With the mixer on low, add in powdered sugar, 1 cup at a time. Add heavy cream, increase speed to high and beat another 3 minutes.
In a small bowl combine white chocolate and heavy cream. Microwave for 20-30 seconds, remove and whisk until smooth. Transfer to a drip bottle. Let cool for about 10-15 minutes before using on the cake. You want the chocolate to be just slightly warm and the frosting on the cake, cold before doing the drizzle.
Hi All! I'm Havalah and welcome to Baker's Medley. Here you will find indulgent sweets, baked goods and lots of sprinkles. I'm so glad you are here! Lets bake together! To learn more about me, click here!