Do you remember the eggplant cake I made last year? Well, it was one of the most DELICIOUS veggie cakes I have ever made and you really should give it a shot ASAP! Ever since I made that cake, my quest to add veggies into cakes has continued. However getting veggie cakes to taste good is a mission….a very difficult mission!!!
But, after a few trial and errors, I have finally perfected my carrot cake recipe and it’s ready to be shared
The first carrot cake I ever made tasted like crap! All I could taste was the carrots plus the texture was brutal! But, I can safely say that this is the “bestest” carrot cake ever… soft and moist with a hint of cinnamon!
For the design of this cake, I was inspired by Amanda from iambaker. She made a cake with this rose design about a year ago and I fell in love with it. I have been waiting for an opportunity to do this technique on a cake for soooooooo long now!
Doesn’t this cake look gorgeous? Just look at all those beautiful roses…
This cake was almost too pretty to eat…hehe.
Anyways, let’s get started…
You will need the following ingredients to make this cake:
2 cups unbleached all purpose flour
1 1/2 cups sugar
1 1/3 cups shredded carrots
3/4 cup olive oil
1/2 cup milk
3 large eggs
1 tsp cinnamon powder
1/2 tsp nutmeg powder
1 tbsp vanilla extract
1 tsp baking soda
1/8 tsp salt
Add sugar, eggs and oil in a deep bowl and mix everything until it’s well-blended.
Now, add flour, nutmeg, cinnamon, baking soda, vanilla extract, salt and milk. Mix everything.
Mix everything one final time until everything is well-blended.
Pour batter into greased/floured pans. I used 2 pans in this picture but it’s best to use a single 8x3 pan.
Bake at 350 degrees for 45- 50 minutes or until an inserted toothpick comes out clean.
To do the rose technique, you’ll need to follow these steps (I have done the step-by step tutorial on a sheet of wax paper…you will obviously be doing this on the sides as well as the top of the cake which should already be iced in buttercream):
Attach Wilton’s 1M tip to a piping bag and fill it with orange and white buttercream icing. It’s best to have this icing at a medium consistency.
Now, hold your piping bag close to a 90 degree angle (I am holding it at about a 75 degree angle). Squeeze your bag until icing starts to come out…
And start to move your hand counter-clockwise…
And going until you have made a full circle. Then stop squeezing and gently lift your hand away from the rose.
and that’s it…you will end up with a rose!
I added arrows in this next picture to clarify the movement of your decorating bag.
To sum it up: start in the center and then move counter clockwise until you have completed a full circle and end up with a rose form.
When you do this technique on the cake, you will end up with little empty spots between the roses. To fill them up, make a star with your piping bag or drag your star a little to cover up the space. I showed those areas with arrows in this next picture.
And that’s it… you are done! I think this is an easy cake to decorate but it makes a very strong impression.. Don’t you agree?
Now that I have conquered the rose technique as well as the perfect recipe for a carrot cake, what should my next my next venture into a veggie cake be? Maybe I should make a cake with spinach or zuchinis or squash….hmmmmmm…I can’t decide yet …lol
Anyways, that’s all for today….have a great weekend everyone!
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