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The Better Carrot Cake

September 06, 2012

To be honest, I'm not the biggest fan of carrot cake. The idea of a vegetable getting anywhere near my dessert is rather off putting, and the thought makes me grimace. But since other people go wild for it, and that includes my father, I decided I'd make one using a recipe from Smitten Kitchen. For those of you that don't know I am a big Deb fan and would gladly marry her. Unfortunately my dowry is just not large enough to tempt her away from her family...but I digress. The point is that I trust her recipes.
{To keep the cake stand clean I like to put strips of parchment paper around the edges and pull them out when it's time for the cake to be served}
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 It turns out that Deb is so magical that even I, hater of carrot cake, went back for a second, third, fourth, and even fifth bite. I was defiantly behaving like one of those kids that likes the food you feed them until you tell them there's something healthy in it. Only I'm worse because no amount of carrots will counterbalance the sugar and butter, but that's not the point. For the quadruple layer cake I doubled this recipe and baked the cakes in two 9x2 cake pans. 

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