Grain-Free, Gluten-Free, Dairy-Free Option
It’s Carrot Cake Tuesday! That’s a thing, right? Well it certainly should be if it isn’t already!🥕🥕🥕
We have a real treat for you today, this cake is seriously sooooo moist and fluffy, the pictures just don’t even do it justice. I think this is in the top three of our all-time yummiest recipes, I can’t wait for you to try it!🧡🧡🧡
I’m pleased to tell you that the cake itself is an easy one bowl recipe, so it’s just a whisk, grate and a stir– and then it’s off to the oven! And the frosting is easy peasy as is the zigzag carrot design. You’ll see the icing tip we used in the tips below.
Another great option is to forgo the carrot and stem design entirely and place your chopped walnuts around the ring of the top of the cake. It’s classic, lovely and delicious either way. Or better yet, let your own creativity take over!
Tips For Today:
-This recipe works great with two 9″ layer cake pans. We used these thin layer pans to create the 3 tier look you see here. An 8×8 square pan also works great and gives you that thick sheet cake look.
-we used an Ateco writing tip #6 to pipe the carrots and a leaf tip for the stem.
-We experimented with walnuts in the cake itself and walnuts pressed into the cake’s sides. Ultimately, the latter won. The cake is fluffier and the walnuts are so delicious next to the cream cheese frosting, it really makes for the perfect bite!
Happy Baking + Enjoy The Recipe!😊 We’d love to hear your feedback, leave any questions or comments in the comment section below.