This recipe is based on a carrot cake formula I learned in my ‘Batter-Based Cakes‘ pastry class. It makes a single 8-inch round cake covered in thick cream cheese frosting, which, at my house is just enough for company with no leftovers. I like that!
Let’s talk about those little carrot rosettes on top – they’re so easy to make! You’ll need a vegetable peeler or mandolin to shave the carrots into long, thin ribbons. After a quick soak in cool water and lemon juice, you can roll them up into spirals using your fingers.
This cake is dense with shredded carrots and walnuts. It’s simpler than most carrot cake recipes that have loads of other add-ins (flake coconut, dates, raisins) and that’s just the way I like it. Although the recipe calls for all-purpose flour, whole wheat flour can be substituted in equal amounts.
This recipe lives on the Go Bold With Butter website, and you can find it here!
I have been on the hunt for the perfect carrot cake that meets all my requirements. Something simple that will feed a crowd without too much fuss is definitely on my list of requirements. I must give this recipe a try!
What a beautiful carrot cake! It certainly looks delicious!
It looks wonderful I still have yet to make a carrot cake not sure why though because I love carrot cake. Thanks for sharing Happy Wednesday with love Janice
Looks delicious! My name is Olivia Rahal. I don't know if you remember, but I wrote you a few letters around 2013 when I was 12. You sent back a nice note, an autographed sticker for my book, and some postcards with recipes from your book on them. I still have them! I was wondering if you could take a look at my blog… http://www.oliviarahal.wix.com/oliviarahal . Thanks! I love Sprinklebakes!
Olivia!
Yes, girl! Of course I remember you. I still have your letters. I'm so happy to know you are blogging. I'm happy to have a place where I can keep up with what you're doing. You are so creative and I love your excitement for life. Keep going, going, going!
xo
-heather
Most of my life I've avoided carrot cake due to the tough pieces of carrot and raisins. Just not a fan of raisins. But a few years ago I found a recipe in a old Farm Journal Cookbook with very finely shredded carrots and no raisins. The cake also has brown butter frosting and it completely sets it apart from every other carrot cake I've ever had. Amazing. 🙂
Unless I'm baking for a holiday or a big party, I find a regular 9inch layer cake is always too much to finish for a small group — love that you made this in a smaller pan! I've made carrot cake whoopie pies which gives you the carrot cake in a smaller portion for a smaller group (the recipe I made is here: (http://www.pancakesandbiscotti.com/2016/04/carrot-cake-whoopie-pies.html). And nice job with the carrot rosettes!
I love what you did with the carrots! It's a nice change from the typical piped carrots you always see on carrot cake. Stunning, as always!
Beautiful, did you use mint leaves? If so did it leave any minty flavor?
How deep does the 8" round pan need to be? (My 8" is only 1.5" in depth . .was thinking I should use my 9" round which is deeper.