Best Carrot Cake
http://bit.ly/2KOmWTv It’s carrot cake season! This week, I feel like I’ve eaten carrot cake for breakfast, lunch, and dinner. We had a big carrot cake last weekend for Jack’s birthday, followed by a few more cakes made (and consumed) while creating this post. I would say that I’m carrot caked out, but we really just love carrot cake! We even had it at our wedding because it’s Jack’s favorite thing ever. This carrot cake recipe is based on my Mom’s. Her secret ingredient is applesauce, which makes the cake super moist. Before the frosting it’s even healthy, but with its rich texture and perfectly spiced flavor, you wouldn’t know it. Key Ingredients in My Carrot Cake Recipe:
How To Make Carrot Cake – My Best Tips & Tricks!Since marrying Jack, I’ve had a lot of practice making carrot cake. Here are my tips & tricks for making the best carrot cake around:
Carrot Cake VariationsChoose your cake size. The recipe below makes:
Optional Mix-ins: I live with a true carrot cake enthusiast (Jack), and if he’s taught me anything, it’s that carrot cake can be a personal thing. If you like your cake with chopped walnuts or raisins, feel free to fold ½-1 cup into the batter. Or, if you’re someone who likes carrot cake with coconut, fold ½ cup into the batter or sprinkle shredded coconut over the frosted cake. The Frosting: You can make the frosting recipe below with regular or vegan cream cheese, though the regular version will be stiffer and better for slathering between layers if you’re making a layer cake. Another good dairy-free frosting option would be the cashew maple frosting from this recipe, which is more of a glaze. Of course, this cake is also delicious on its own without frosting!
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The post Best Carrot Cake appeared first on Love and Lemons. Recipes via Love and Lemons http://bit.ly/2h2Uz32 April 19, 2019 at 10:21AM
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