I made this cake for the second time yesterday but I haven’t decorated it yet. Which frosting have you used? It looks very good. I thought of doing the frosting without the white chocolate this time although the chocolate one is VERY good I thought I’d try the one without.
I don’t know how others do their pictures on here but I use a website called RESIZE IMAGES ONLINE , you might be able to Google it, it works for me!
Thank you, jeanette. I decorated this with a cream cheese frosting and garnished the side with chopped pecans. This is a four-layer cake and I used the frosting as filling between the layers, but there were no pecans in that, only on the outside. I recently made the white chocolate mousseline buttercream frosting and I loved it. I’d like to try the white chocolate version of this frosting. I have a feeling I would like it a lot.
Welcome to the forum, G’MaMa. Thank you for the kind words. I won’t get to eat any of this, but I did level the layers before assembling the cake and I put some of the frosting on it and it does taste good. Carrot cake is not my favorite, but this recipe is a pretty good one. I used the recipe from allrecipes.com that SweetNess modified a little with her own creativity (thank you, SweetNess).
I’m planning on making a half recipe (one 9 inch layer, with the creamy dreamy frosting), as I did the first time when it was for me and my husband. I realize I could make the full size, but I don’t want to take away from the desserts the host is making. Of course I’m assuming that mine will be better, LOL. So I figure people can take a small sliver of mine, and some of the other things.
Wonderful looking cake MP! I absolutely love carrot cake, especially with pecans. I love the swirl design ontop. Was it hard to do? You have one lucky friend indeed. Too bad you weren’t able to taste it.
Of course, a half recipe! I don’t know why I didn’t think about that. I’m sure however much you end up taking to the shower it will be loved by all.
Thank you, Liza. To make the swirl pattern on top I use the tip of my small offset spatula. I start by placing the tip in the center of the cake and then pull it towards the edge of the cake and then pull it to the side a little about 1.5-2 inches from the edge to create that curl effect at the edge. When I start the next swirl I slightly overlap the tip of the spatula in the previously made swirl. Of course you can do the swirls in either direction. In this case you can see I pulled the tip of the spatula a little to my right at the end and I was adding the swirls in a counterclockwise direction on top of the cake. Of course if you make your swirls in the opposite direction you’ll be adding them to the cake in a clockwise direction. When I do this I usually cover the center with chopped nuts or something else.
If you’re good with making other shapes in the frosting, which I’m not, you can make a pattern in the center instead of covering it. The one shape I can make is a circular swirl. I hold the spatula upright and make a concentric circle starting on the outside of the circle and work towards the center. Once you’re at the center you pull up the tip and that will pull a little of the frosting with it creating a little peak in the center of the swirl. A swirl slightly smaller than a half dollar makes a good size swirl in the center. Be careful once you’re finished, though. If you turn the cake on the turntable when it’s done, watching the swirl pattern can be very hypnotic.
Oh my! Your carrot cake is so pretty. I like the center decoration, it makes it look like a beautiful carrot cake flower. Thanks for the description on how you did the swirls, will have to try that sometime!