April 18, 2012

All You Classic Carrot Layer Cake

I love cake! Growing up birthdays and holidays were my favorite times of the year because it ensured that I would be enjoying cake. When I was little my mom baked delicious cakes every year until I hit about ten. Then we discovered the bakery that to this day made the best buttercream frosting that I have every tasted. It was an Italian bakery in a not great part of town that made sheet cakes that people raved about. They really were that great. So from that year forward every year our cakes were ordered from that same delicious Italian bakery, and they were the best. When I first started baking in my early teens I never felt the need to learn to bake cakes since the bakery cakes were always so delicious. However, when I moved 2500 miles away from my favorite bakery I quickly learned that making a delicious cake was a major fete. The first 50 cakes I tried from scratch ended up lopsided or lacking taste. Then I discovered homemade carrot cake and fell in love. I absolutely love carrot cake and it is one of my favorite types of cakes to make or buy. The March issue of All You magazine had a recipe for Classic Carrot Layer Cake which looked delicious and perfect for Easter.

This recipe has 12 ingredients in the cake and 6 ingredients in the frosting. It takes 20 minutes of prep and 45 minutes of baking and makes 12 servings. All the ingredients I either already had or were easy to find at my local grocery store. I did make two modifications. First off since I was making the cake for Easter I chose to save time and bought pre-shredded carrots. I was worried at first that they might be too thick and not fully cook, but they worked perfectly. Secondly, I used roasted cinnamon, which creates a nice flavor. The most important change I made to the recipe was to the cooking time. The recipe states to bake the cake for 45 minutes. My cake was fully cooked at 25 minutes and if I had left them in the full 45 minutes they would have been severely overcooked. I followed the remainder of the recipe as written.

Everyone that tried this cake loved it. I served it for Easter and it was gone by the next day it was so popular. The best part of the recipe was the frosting. I loved the taste from the brown sugar and it was my favorite part of the recipe. The combination of the frosting and the cake worked perfectly together. This is definitely a recipe I will keep.

For the recipe go to Classic Carrot Layer Cake.
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