Foodie in New York

Desserts

Carrot Cake for Easter

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homemade carrot cake
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.

Carrot Cake homemade carrot cake with cream cheese frosting carrot cake with cream cheese frosting

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.

carrot cake (2)

 

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comments

  • dianelomas SAYS | March 29, 2016

    it looks beautiful–and I know it is delicious.

    Reply
  • David Williams SAYS | March 30, 2016

    That looks super good, Val. Hopefully, one day I get a chance to try these dishes. I don’t think it would have to travel because I would probably eat it all in one session. Keep up the good work.

    Reply
    • Foodie In New York SAYS | March 30, 2016

      Thanks!

      Reply
  • Baked Carrot “French Fries” with Tahini-Nut Butter Dip SAYS | April 7, 2016

    […] trying to use up what I have on hand. I bought several pounds of beautiful, organic carrots for the carrot cake I made for Easter. So, I have quite a few carrots left.  Since I’ll be out of town this […]

    Reply
  • Carrot Cake Truffles SAYS | April 27, 2016

    […] very beautiful carrot cake that I made at Easter that didn’t survive the long, hot subway ride to Brooklyn inspired me […]

    Reply

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.

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