One of which is the fact that I might be obsessed with cake. I wouldn’t have thought so but recently I’ve just wanted to bake cakes.
So you know how I was talking about fads the other day? Yeah, well, the “naked” cake look is another one of those that is really in right now and I’ve been on the fence about how I feel about it. For a while I thought I’d never do a cake like that because cake decorating is basically in my blood. Both my mother and my grandmother have been known for making beautiful, not to mention delicious, cakes and my grandma worked at Disneyland for years in cakes. She decorated so many cakes, sometimes even for famous people. Anyway, leaving a cake in such a plain, raw state seemed like something that would never happen.
I have to admit that the look has grown on me though. Not only is it rusticly elegant, but it saves time and makes cake decorating more approachable for those who fear the pastry bag. I’m sure that I’ll choose to decorate more often than not, but this was something that I think I’ll definitely do again.
How do you all feel about carrot cake? I remember thinking it was a weird and kind of gross dessert that only old people liked. How crazy I was when I was little. Carrot cake is basically a party in a cake form. There are so many things going on in there with the coconut and nuts, and pineapple, and spices, and yum!
If I didn’t make it myself I’d say it was the best carrot cake ever made in history. Okay, fine I’ll say it anyway. It was ultra moist and perfectly complemented by the coconut cream cheese frosting. Plus, I added plenty of coconut to the cake too because that just had to happen.
- 1/2 cup (1 stick) butter, softened
- 1/2 cup oil (I use sunflower)
- 2/3 cup coconut milk (shake the can before opening)
- 4 eggs
- 2 1/2 cups raw (turbinado) sugar (or regular)
- 1 1/2 teaspoons salt
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon each of: cloves, allspice, ginger and nutmeg
- 1/8 teaspoons cardamom
- 2 2/3 cups all-purpose flour
- 2 1/2 cups grated carrots
- 2 cups chopped walnuts
- 1 cup crushed pineapple
- 1 1/3 cups unsweetened shredded coconut flakes
- 1 (8 oz) package cream cheese, softened
- 3 tablespoons coconut oil
- 2 tablespoons coconut milk
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F (180 C) and grease 3 (8 or 9 inch) round cake pans. Cream butter, oil, and raw sugar in a large mixing bowl until smooth. Mix in eggs and add salt, vanilla, soda, spices, and flour and stir until combined. Add remaining ingredients and mix well.
- Divide batter among prepared pans and place in oven to bake for 35 - 45 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and cool completely before frosting.
- Beat cream cheese in mixer with whisk attachment until no lumps remain. Add coconut oil, and milk and beat in until smooth. Slowly add remaining ingredients and whip until light and fluffy.
- Remove cakes from pans and trim tops if neccesary. Frost in between each layer and decorate as desired.