Blogging this past year has made me realize a lot of things about myself that I never knew.
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.
Bottom line, you just have to make this for Easter. It’s the perfect way to say hello to Spring, or, like me, hello to Autumn. You’ve gotta make it!
Ingredients
- 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
Instructions
- 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.
That looks awesome! I’m a fan of the naked cake look too, it’s so easy and elegant. This carrot cake sounds delicious 🙂
Thank you, June!
Woah! This one is gorgeous. I love the flowers. They really add some lovely color to this carrot cake. YUM!
Thanks!
This cake looks divine! Love carrot cake – it’s so perfect for Easter too! 😀
Definitely! Thank you, Jess!
Because who wouldnt want their cake running around naked! Haha no this is really lovely and yummy. And the coconut cream cheese frosting was a great idea to accent the cake
Ha ha, yes it is an interesting name for the trend. Thanks, Kelsey!
You most certainly have a knack for decorating cakes! The flowers are gorgeous 🙂
I used to think carrot cake sounded strange, too. I mean, keep your vegetables out of my cake! But I’ve been converted, too. Carrot cake *must* be healthy since it has carrots…right? Of course 😉
Exactly, you can feel less guilty eating a second piece because it has the fruit and veggies. Thanks, Matea!
I am a big fan of the naked look and yours is beautiful! Love carrot cake, it’s my dad and husband’s favorite!
Thanks, Kelly!
Your cake looks so professional! I am so impressed!! And don’t worry about posting lots of cake recipes, I am a big fan of cakes, too. If only I could eat some of your incredible creations 🙂
Juju Sprinkles
Oh girl, you’re killing me with this baby. Can’t tell the world how much i love carrot cake. “Naked” is a brilliant idea, by the way.
Thank you so much, Elena!