Double-layer Carrot Cake with Cream Cheese Filling, Cream Cheese Buttercream Frosting in a Rustic Orange-tinted Ombre with a Toasted, Chopped Pecan Garnish
Carrot Cake. It’s a classic and a personal favorite of my life partner. Of course, I thought German Chocolate Cake (which isn’t German) was still his favorite…until today.
He was, “That used to be my favorite until I had your Carrot Cake and now that one is at the top of the list.”
So I asked, “What happened to trigger this change?”
And he said, “It’s those chopped pecans…they’re the best.”
Guess what other cake I bake that has toasted, chopped pecans… uh huh. German Chocolate Cake. I love that my dude is so consistent. He’s the best.
So about today’s cake. I followed my recipe to the letter; it really only produces two layers of 8″ or 9″ rounds. I held a wee bit back for a couple cupcakes. It’s possible to have a triple-layer cake if using the 6″ rounds. If you need a taller cake, up the recipe by half. Find the recipe here
After the crumb-coat was finished, I popped this cake into the cake fridge so it could set. During those few minutes, I frosted the cupcakes and took a few snapshots. Later in the afternoon, we carried these cupcakes up to our friends at Starbucks.
I was a bit unsure about how I wanted the cake to look…so I opted for a more rustic less exacting decorating style. The results look really simple and classic and appetizing. The garnish of toasted, chopped pecans echoes the pecans in the cake and add a lovely finish.
This cake was delightful. It has gotten rave reviews for taste and I like the look.
My gratitude today is in knowing my life partner is way fun to be around and sobriety is still an awesome choice one day at a time.