Carrot Cake Counts as a Vegetable, Right?
This time of year is all about baking with spices, and this carrot cake recipe I tried did not disappoint! I made one yesterday, and the only person disappointment was Coop because he had to wait until I took pictures to eat it. Other than that small "disappointment" everyone thought it was a big hit!
Here is the recipe I tried. It has great reviews so we are not the only ones that love it.
This cake is moist and the perfect blend of spicy and sweet. I followed the recipe to the Tee even adding the pecans and raisins which I think brought the cake from good to absolutely scrumptious! However, if you are not fans, it would still be delicious with or without the extras. I also saw some other recipes adding coconut. Coop loves coconut so I may do that next time.
Here are a few pictures while baking the cake. Because this is not my recipe, I will only be sharing pictures with general instructions.
Mix Dry Ingredients which consisted of flour, baking soda, cinnamon, and salt.
Grate 3 Cups of Carrots. It was at this moment I knew I needed to start working out. Sad to say my arms were hurting. This was the WORST part of baking the cake!
Pat Yourself on the back when you have finished grating all those carrots. You will feel as if you accomplished a marathon at that moment!
Mix Wet Ingredients: Granulated Sugar, Brown Sugar, Vegetable Oil, Eggs, and Vanilla. Also make sure to put the lid back on the vegetable oil so you don't spill oil and make a HUGE mess as I did!
Blend Dry Ingredients into Your Wet Ingredients. Then fold in pecans and raisins. I love both of these and think it's a great addition to the cake; however, you do not have to add.
My cake was a little "watery," and I was concerned but it turned out great so don't be alarmed if you feel the same way.
Embrace the smell when they come out of the oven. It's glorious and makes your house smell like fall. Love!
I also wrap my cakes and freeze them before icing. It makes icing the cakes so much easier.
After several hours in the freezer, I made the icing from the recipe and iced the cake. I decided to do more of a naked cake look with this one. I think it looks more "fall" like!
This cake is moist and not too sweet. I think this recipe has become a new staple in our house for both Thanksgiving and Easter.
Let us know if you try this recipe. We would love to share your pictures on our IG feed @theoldrivernest.
We hope you have a sweet day friend,
Amber & Brooke :)