My best friend is by far one of the best bakers I know. She’s an ace at Classic American desserts, an area I struggle in. Eleven years ago in a quaint little kitchen in Melbourne, she I and spent the entire evening crafting her big day masterpiece. Little did I know that hidden beneath tiers of coral peonies and sea foam pearls was the sweetest secret weapon in her recipe arsenal. One taste of those moist layers laced with strands of orange gold, sandwiched between silky sweet and tangy icing just melting in my mouth, was love at first bite. It will forever be my absolute favorite wedding cake.
For those of you who happen to have a love affair with veg cakes, like yours truly, you’ll want to add this one to your books. It’s stunning, simple, and yet manages to be the most luxurious carrot cake on the planet. Carrots and bunnies go hand-in-hand, so by popular demand from our L2C community members for Easter goodies, I’m sharing the super secret recipe for the cake that helped launched the site one year ago. You’ll be the star of the potluck, I promise.
Happy Easter everyone!
To add nuts or not to add nuts? Different strokes for different folks, but if you do happen to love ’em it’s always best to stick to pecans or walnuts for this recipe. Give them a nice little toast before adding at the very end of the mixing stage. Forget raisins, unless they’re soaked in rum, they’re outta here. Don’t peel your carrots, scrub them nicely but all the flavor is hidden in that beautiful skin. Grate them on both the fine and larger size shred 50/50. You can grate it fresh or what I like to do is age them a little bit. Toss them in a bag with some crushed pineapple pieces and let it sit in the fridge for a few days. The pineapple will soften the carrots and add insane flavor. For the icing, I can’t stress enough the importance of following the mixing steps exactly. Slow and low will keep you from any grit or lumps. Yellow or white butter, either way is fine. You’ll only find yellow butter in grass fed cows and I think it adds a nice splash of natural color to the typical icing. This recipe works great for sheet cake and bundt or loaf pans.