I’ve never really been one for spice cakes. But since it’s Easter and the hubs loves it I thought, what the heck. Let’s make a carrot cake. I found this recipe on the Freut Cake Blog (it’s super cute, you should check it out). Even though carrot cake isn’t usually my jam this was pretty dang delicious. Not to mention the most moist cake I have ever put into my mouth. Sorry to those of you who hate that word. But, seriously, how else do you describe it?
The other nice thing about this cake is that it could easily be made in 9X13 to simplify the process a little bit. Or if you’re feeding a crowd just double the recipe and make it into a sheet cake. Bam. You’ve got Easter dessert for the whole extended family.
I would probably only change one little thing about this recipe. It has you baking the cake at 350 for 40 minutes. The layers are fairly thick and dense. The outside of my cakes were starting to get crispy by the time the middle was cooked through. Next time, I would lower the temp to 325 and cook it a few minutes longer.
This cake was my first attempt at that ombre look everyone is oogling over. So don’t make fun of my mistakes. I also discovered the importance of adding enough powdered sugar to your frosting. I got making mine tonight and I was about 1/2 a cup shy of having the perfect stiffness. Instead of running to the store to buy more I decided to make it work. It turned out alright. But having to put the frosting back in the fridge to stiffen up every 10 minutes was a pain. I really think that I need a device that is the opposite of a microwave. Like an insta-freeze. Am I right? I’m sure it exists. And I’m also sure it’s not in my price range. I guess I’ll just have to learn to buy more powdered sugar.