First and foremost…
HAPPY BIRTHDAY HONEY PIE!!!
I fully expect each and every one of you to sing ‘happy birthday’ to the fiance. At least in your heads😉 He will be working for the majority of the day/night which makes me sad but we celebrated his birthday on Saturday.
Anywho, this… was my first homemade carrot cake. I’m used to the cloyingly sweet frosting and the fakey taste of the ones you find at your Randall’s bakery section.
With that being said, it got rave reviews from everyone who tried it, took it to work this morning and its almost gone, the cake is fluffy and moist, the frosting is creamy and delicious. The only thing I have an issue with is that it didn’t taste much like carrot cake to me. It was actually more of a spice cake than a carrot cake. But good none-the-less.
I suck at frosting cakes. Not to mention it was getting late and I had zero patience left. BUT I’ll hopefully be taking some classes this year, so look forward to non-crumby, smooth frosting in the future!
I know the cream cheese frosting didn’t sit well with some people, so I was hesitant in making it myself, but I couldn’t leave the cake unfrosted, so I took the plunge. And boy am I glad I did. My mother (read: hater of all sweet frostings and overly sweet confections) LOVED the frosting!! She wouldn’t stop sticking her finger in my frosting bowl😉 It did make more than I needed so I sent the leftovers home with her in a bowl to eat at her leisure.
Things I changed:
I added one small can (8oz, I think) drained to the carrots
omitted the orange zest from the frosting
baked in two 9″ cake pans (my layers were very thin as a result)
All in all, it was delicious. Simple to throw together and yields a fluffy very moist cake if it isn’t overbaked.