Carrot Cake

Carrot Cake.jpg

Carrot Cake.jpg

 I found this amazing marble & gold cake stand at Marshalls for dirt cheap.  The antler glass dome was a separate find also at Marshalls.  I loved them both instantly and imagined they'd make a cool set. They did!  Adam, didn't love how much counter space my new finds took and claimed I could only leave it on the kitchen counter if 'in use.'  Challenge accepted! I will bake every day! :)

My sister found these 6 inch cake tins on sale at Michaels' for $4 each and bought them for me. Perfect! (Thanks Stacey!)

Cake Tins.jpg

Cake Tins.jpg

Cake time!  Off to the grocery store for a bag of organic carrots & carrot cake here we go!

I made my own variation of the Smitten Kitchen Recipe as follows:

2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon table salt 4 teaspoons ground cinnamon 1 teaspoon ground nutmeg 2 teaspoon ground ginger 2 cups granulated sugar 1 1/4 cups butter 4 large eggs 3 cups grated peeled carrots 1 cup coarsely chopped walnuts 1/2 cup gold & brown raisins

Oven 350°F, 40 minutes.

Including her Maple Cream Cheese Frosting.

1 (8-ounce) package cream cheese, softened 1 stick salted butter, room temperature 2 cups confectioners’ sugar 1/4 cup pure maple syrup

3 Cake.jpg

3 Cake.jpg

I was so worried my cake would topple over but it stayed in place. Whew!

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FullSizeRender-6 copy

I decorated it with a few extra carrot cake shavings.

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FullSizeRender-7.jpg

Now that's a piece of cake!

One slice was plenty for two.

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FullSizeRender-6.jpg

Good night cake. <3