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 of Sacramento 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.
CARROT CAKE WITH SPICED HONEY FROSTING
Ingredients
CARROT CAKE
- 2 cups flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon allspice
- 4 eggs
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 2 cups grated raw carrots
- 1 (14 oz.) can crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/4 cup walnuts (optional)
SPICED HONEY FROSTING
- 1 cup unsalted butter, room temperature
- 12 oz. cream cheese
- 2 lbs. powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup honey
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
For the cake:
- Preheat the oven to 350 degrees and prepare three 8" cake pans.
- In a medium bowl, combine flour, baking powder, baking soda, and spices. Set aside.
- In a large bowl, beat eggs with a wire whisk.
- Add sugar and oil and whisk until combined.
- Mix in flour mixture and stir until combined.
- Fold in carrots, pineapple, coconut and nuts.
- Divide the batter between the three pans.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Set on wire rack until completely cool.
For the frosting:
- In a stand mixer fitted with a whisk attachment, beat butter and cream cheese on high speed until light and fluffy.
- Slowly add powdered sugar. Mix until combined.
- Add vanilla, honey, cinnamon, and nutmeg. Mix until combined.
