![]() Preheat the oven to 350˚F (325˚F convection). As written, this recipe makes one 9-inch triple layer cake – I halved the recipe to make the 6-inch cake pictured above. In the meantime, I leave you with this perfectly lovely carrot cake “without stuff”.įrom Martha Stewart’s Cakes. But that is a different story for a different post. ![]() I also added white chocolate, which is not only delicious with cream cheese but I have a feeling that it helps to stabilize the frosting.Īll in all, both of these recipes would make a great wedding cake – sturdy and stackable cake layers, reliable and tasty cream cheese frosting – however the bride and groom ended up wanting their carrot cake “with stuff”, and I’m a glutton for punishment so I made another (successful, this time!) attempt at Swiss meringue buttercream for the actual wedding cake. The method in this frosting recipe manages to combat (or at least minimize) the runniness issue, giving you a frosting that is thick and perky enough to pipe. My track record with cream cheese frosting has been iffy, because I tend to shy away from confectioner’s sugar-based frostings (except for this one), and cream cheese can be a tricky beast: it contains a fair amount of moisture, and it can become irreversibly runny if you over-beat it or look at it the wrong way. The cake layers are sturdy – perfect for stacking – yet still moist and somehow also light and yielding to your fork, which is especially important when they are sandwiched with fluffy cream cheese frosting.Īnd speaking of cream cheese frosting: this one is particularly good. In addition to the mandatory shredded carrots, the batter is laced with pecans for an extra rich, deep flavour. It contains both cinnamon and ginger but the predominant spice that you taste is nutmeg, which is totally delicious in a carrot cake. I trust Martha Stewart (I haven’t been calling her “my trusted friend Martha” all these years for nothing), so I picked her carrot cake recipe to try. It just so happened that Nate needed a birthday cake, and carrot cake is his favourite. I already knew of a fantastic carrot cake “with stuff” (courtesy of the rebar cookbook), so I needed one “without stuff” to compare. I discovered this divide when doing carrot cake research (it’s totally a thing) after a friend asked me to make her a carrot wedding cake. From here, carrot cake fans seem to be divided into two camps: those who prefer their cake “without stuff”, ie: no additions to the list above, and those who like their cake “with stuff”: raisins, pineapple, coconut, dates, etc. When it comes to carrot cake, there are a few non-negotiables: there must be carrots, nuts, spices, and cream cheese frosting.
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