A holiday as wonderful as Easter deserves a celebration-worthy cake. I decided to make a carrot cake–which is one of the first tiered cakes I’ve made in a while. In a world of cupcakes, bundt cakes and pound cakes which are just as delicious and often quite beautiful, why bother with a tiered cake? Well, my ambition got the better of me, so I decided to make this cake.
Carrot cake is my dad’s all-time favorite cake, so my mom would make this cake every year for his birthday. I made a variation of this cake once–a less rich one–as this cake should actually be called a “Caramel Carrot Cake with Cream Cheese Frosting.” This recipe is a bit of a family heirloom, as my mom got it from dad, who got it from his first wife’s Aunt Nina who was a prolific baker. Considering it’s decades-old, it’s from a time when cakes were richer and sweeter.
This cake took me quite a while to make. I shredded organic carrots, which I combined with walnuts, shredded coconut and a host of other ingredients. I then stacked the layers, sandwiched between decadent cream cheese frosting. Sadly, this cake did not survive the long trip to Brooklyn (although I did wear out some muscles attempting to carry it there). Traveling with cakes isn’t easy. Plus, because of how long it took me to actually make the cake, I had very little time for a proper photo session! So, I may be making this cake again very soon.
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