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Now that Halloween is over, we have officially entered into the Holiday Season, or what I like to call Dinner Party Season. I know Thanksgiving is still a few weeks away, but it's never too early to start planning. This week, I teamed up with my friend Stephanie from Just West Designs to bring you a Winter Inspired Table Setting. Stephanie is a very talented photographer and designer - so I just provided the cake and let her do the rest (with a little help from Suite Paperie on the Place Cards and Flourish on the Flower Arrangements). If you ask me, I think she did a pretty amazing job - clean, simple and absolutely beautiful!
Now let me tell you about this Carrot Cake - it is OFF THE CHAIN (people still say that right?) If you want to impress your dinner party guests - make this carrot cake. If you want to win the office holiday bakeoff - make this carrot cake. If you are having a bad day and need something to drown your sorrows in - make this carrot cake. I don't care what excuse you come up with, just find one, and make it.
for the cake:
for the frosting:
*One 8" cake
This cake sounds amazing! How would I alter the baking time for three 9 inch rounds?
Hi Andrea! The layers will be a bit thinner in a 9" pan, but the baking time should be around the same time. I would check them at 30 minutes to see if they are done.
Hi!! This cake looks awesome! I wondering if I can omit the coconut? We have an allergy in the family. Thank you!
Hi Jenn! This cake is amazing! And you can omit the coconut - it will be no problem. Enjoy!
I made this today and it is sooooo good! Recipe was really easy to follow too! I ended up with lots of extra icing, but I’m not complaining. I’m imagining all the things I’ll put it in and one will probably be my coffee! ???? I loved how the icing wasn’t super sweet and that honey is used.
Hi Amanda! I am so glad you liked this recipe - it is one of my favorites! I admit, I tend to be a frosting heavy cake baker. I just love the frosting. But I am so glad you are finding creative ways to use the extra frosting!
How many days in advance can this cake be made? I wanted to make it 2 days before christmas (because I don't have time), would this be ok?
The cake can definitely be made two days before Christmas. Ideally you would wrap the layers in saran wrap and put them in the refrigerator (along with the frosting) until the day of. Then you would frost them the morning of Christmas. But if you don't have time to do that, you can just stick the whole thing, completely iced and covered in saran wrap, in the fridge. I hope that helps!
Has anyone found the icing to be too sweet? Is there a way to reduce the sugar amount, or will that alter the consistency?
Reducing the sugar will effect the consistency - you may want to try a swiss meringue buttercream. That tends to be less sweet.
Cake looks great and the recipe is easy to follow, thanks.
Would the cake come out dry if I don't include the crushed pineapple? Is there a substitute you could recommend please?
I have never tired this recipe without pineapple, so I am not 100% sure these substitutions will work - but I have heard applesauce or smashed bananas work well in carrot cake. I hope that helps - and if you do try it, let me know how it turns out!
This cake looks "off the chain"! My mouth is watering! Can't wait to try it.
Hi Lindsay! Thank you for this wonderful recipe!
I have a question though, can I use a blender to mix ingredients for the frosting?
Hi Nadya! I have never used a blender...but it's worth a try!