Carrot cake is by far my favourite cake, and I honestly do think that this particular recipe is the best I’ve tasted.
The finely grated carrots give this cake most of it’s moisture (I don’t add raisins, sultanas or pineapple). It has a melt-in-your-mouth crumb with a nutty undertone from finely chopped pecans rippled through the batter. I use a cream cheese frosting which elevates it even more - enhanced with vanilla pods and a few extra chopped pecans on top.
Another huge bonus is that the taste just gets better by the day!
I suggest keeping it in the fridge, and taking it out 30-60 minutes before eating.
When stored in the fridge, place plastic wrap on the inside of the cake all the way to the icing outer area (this keeps the moisture in really well, otherwise it can start to dry out). And always keep it in an airtight container!
Sizes:
5" (3 layers) serves 4–6
6" (3 layers) serves 6–10
6" (4 layers) serves 8–12 - tall but not too big!
7" (4 layers) serves 12–16
7" tall (5 layers) serves 18–20, our biggest
Carrot cake is by far my favourite cake, and I honestly do think that this particular recipe is the best I’ve tasted.
The finely grated carrots give this cake most of it’s moisture (I don’t add raisins, sultanas or pineapple). It has a melt-in-your-mouth crumb with a nutty undertone from finely chopped pecans rippled through the batter. I use a cream cheese frosting which elevates it even more - enhanced with vanilla pods and a few extra chopped pecans on top.
Another huge bonus is that the taste just gets better by the day!
I suggest keeping it in the fridge, and taking it out 30-60 minutes before eating.
When stored in the fridge, place plastic wrap on the inside of the cake all the way to the icing outer area (this keeps the moisture in really well, otherwise it can start to dry out). And always keep it in an airtight container!
Sizes:
5" (3 layers) serves 4–6
6" (3 layers) serves 6–10
6" (4 layers) serves 8–12 - tall but not too big!
7" (4 layers) serves 12–16
7" tall (5 layers) serves 18–20, our biggest
