Carrot Cake: It’s a Classic

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.


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1 Response

  1. January 4, 2015

    […] a beautifully simple double-layer cheesecake with cream cheese frosting.  I blogged about it here, yet I couldn’t stop thinking about adding a layer of cheesecake.   This is a […]

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