Hey guys! I hope you are having a great day. Today we are going to be going over how to make this lovely carrot cake. I had such a fun time with this recipe and I loved piping the little carrots on top of the cake. This is a pretty easy recipe and only requires a couple of different tips for piping and some creativity! I decided to go with a more classic carrot cake and keeping it pretty simple in design. As you can see I only piped a border around the bottom and top and then obviously piped the carrots.
I also chose to add pineapple chunks to the cake batter as well to give the cake a bit more texture. This step is obviously completely optional but I liked the acidity that is added to the cake as well. If you do choose to go with this step, make sure to add the smaller pineapple chunks to the batter to keep everything uniform and to also make sure that you will not have wet spots throughout your cake. I like to make this cake whenever I have carrots that are leftover in my fridge. It is a great way to use up the leftover carrots! This cake also keeps well tightly wrapped in either plastic wrap or foil and stored in your freezer. I also like to slice my cakes to make it just that much easier for me later to design and build my cakes.
To build and design this cake you will need to bake off two six-inch rounds of the carrot cake that I have listed below. The recipe should provide enough batter to make to this project. I used a #12 piping tip to make the buttercream pearl border and any leaf tip would work for the leaves. I used a slightly larger tip to pipe the carrots. Simply cut cakes in half lengthwise to create thinner layers of cake. Ice each layer of cake with the buttercream before finally doing a crumb coat on the entire cake. Let the cake chill for 30 minutes before rolling out fondant and covering the entire cake. Finish by piping buttercream border and carrots!
I did change this recipe up a little bit by creating an Italian buttercream cream cheese frosting. I do not really enjoy the taste of cream cheese so I decided to make the frosting a little bit lighter by mixing it with Italian buttercream. I love Italian buttercream because of the mouthfeel and you don’t necessarily feel like you are eating whole sticks of butter or huge chunks of cream cheese. Simply add 8 oz. of cream cheese to my Italian Buttercream recipe to make the buttercream that I used in this post. Take this cake into work and I promise you will be loved for the rest of the week and they will be dying for more! Make sure to let me know how this recipe turned out for you either on my Instagram, Facebook or this post.
- two six-inch cake pans
- Kitchenaid Mixer
- Cake liners
- 340 Grams All Purpose Flour
- 2 Tsp. Cinnamon
- 1 Tsp. Ground Ginger
- 1/2 Tsp. Ground Nutmeg
- 1 Tsp. Baking Soda
- 6 1/2 Fl. Oz. Vegetable Oil
- 225 Grams Brown Sugar
- 4 Eggs
- 4 Fl. Oz. Golden Syrup
- 500 Grams Carrot, grated
- 60 Grams Walnut or pecans
- Begin by measuring out all ingredients and setting aside. Preheat oven to 325 F. Prep cake pans by greasing and lining the bottom with parchment.
- Mix dry ingredients together and place wet ingredients into a Kitchenaid mixing bowl. Mix wet ingredients to combine and then add dry ingredients and mix batter just until it comes together. Add in your grated carrots and nuts if would like to add those as well and again mix until combined. Evenly divide batter among cake pans. Bake for 1 hour before checking. Allow cakes to bake the full length of time if not completely baked through. Invert cakes onto a wire rack after partially cooling in pans. Use immediately or wrap in plastic wrap and freeze. Cakes should keep for several months if properly wrapped.
Basic Italian Buttercream Recipe
- 6 Eggs Whites
- 333 Grams Sugar
- Pinch of Salt
- 567 Grams Butter at room temperature
- 2 Tsp. Vanilla
- 1 Gram Cream of Tarter
- 100 Grams Water
- Begin by measuring out egg whites and placing egg yolks to the side for another project. I like to place them into a container and freeze them.
- Completely measure out all ingredients and make sure your butter is softened. If you are working with butter that is still cold, you can soften it in the microwave in increments of 10 seconds until it is the consistency that you looking for.
- Add your egg whites, cream of tarter, and salt to a very clean mixing bowl and begin whipping at a medium speed, just until froth begins to form on the top of the egg whites. Once that happens, begin raining in a third of your sugar and continue whipping.
- Place the remaining amount of sugar and 100 grams of water into a pot and place over medium heat. Once it begins boiling, watch it closely and remove from heat when it hits 235F-240F. Begin streaming hot syrup down side of mixing bowl while the mixer is still running. You do not want the mixer to stop whipping your egg whites as the hot sugar will cook your egg whites.
- Once all of your syrup is added to the egg whites, turn your mixer up to high and continue whipping the meringue until stiff peaks have formed and the meringue is cool to the touch. At this point, switch to a paddle attachment and start adding the butter 1 tablespoon at a time. Make sure to allow the butter to fully mix into the meringue before you add your next piece. Lastly, add in the vanilla or your choice of flavoring. Use immediately or store in an air tight container for up to 1 month or in your freezer for up to 3 months.
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Happy baking lovelies!