Continuing on from yesterday’s post, I made Dan carrot cake (ding, ding, ding…did anyone guess it?) for our anniversary. Now before anyone lambasts me for such a lame gift, let me explain.
1) Dan loves carrot cake. Correction. Dan loves carrot cake. As in, every time we walk into Meijer, Dan drools over the carrot cake at the bakery. The Meijer bakery. Meijer. Bakery. Carrot. Cake.
2) The recipe I used claims to be the Best Carrot Cake of All Time. How can I go wrong?
3) I didn’t know we were going all out for this anniversary. We just had the pig roast, ya know?
Those are good reasons, right?
This is totally the best carrot cake of all time. The recipe was so right. Dan loved it and has sworn off the Meijer bakery carrot cake forever. Mission accomplished.
I’m going to attempt a step-by-step how-to today because I was left confused by some of the instructions. So I thought I’d show what I did. Not saying it was right by any means, but it worked for me!
Original recipe is from Pioneer Woman’s Tasty Kitchen site found here.
Heat the oven to 350 degrees. Unless you have an oven like mine in which case you set it for 365 degrees. It will heat up to 350 perfectly.
Line two round cake pans with wax paper then grease and flour the wax paper.
What? I don’t think I’ve ever seen this before, but honestly, I don’t bake too much. I mostly cook.
You will notice in my post yesterday that I did not have two round pans that are the same size. I had a tart pan and a spring-form pan. No worries! Use what you got!
I chose not to line the spring-form pan since I thought I could get the cake layer out easily as the sides come off. Turns out I was right. I had no trouble at all getting it out/off the pan.
As I looked at the tart pan, I saw myself turning my lovely carrot cake layer into crumbs trying to get it out of the pan. So here’s how I lined, greased, and floured the pan.
Grease the sheet
Don’t make me feel silly for never having done this before.
However, if I did it wrong, let me know.
Moving on. Grease and flour the spring form pan.
Beat eggs, sugar, oil, buttermilk, and vanilla at medium speed with an electric mixer until smooth.
Stir together the flour, baking soda, salt, and cinnamon.
Were you paying attention? I mixed up the steps. It wasn’t an accident. I don’t believe in steps that say “sift ingredients together” or “mix dry ingredients then add wet” etc. I skip them all together.
Fold in grated carrot, pineapple, coconut, and pecans. Pour batter into prepared cake pans.
Pouring the batter into the tart pan was tricky as the wax paper wanted to spring up. I just spooned it a little at a time.
After the cakes are baked, spread the buttermilk glaze over the cakes.
Small problem. What does my “buttermilk glaze” look like?
Yep, that’s what I thought too. It tasted great though!
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
Now jut frost that cake! Start with the bottom layer. Put a thick layer of frosting on top before adding the top layer. Cover in frosting.
I used 16 oz. of cream cheese, 5 more ounces than the recipe called for, and I still felt like there was not quite enough frosting. It was still delicious though!