carrot cake

Happy Easter! As it is the only appropriate way to celebrate any holiday, I had to bake. This was long awaited, too, because I gave up sweets for Lent and needed something extra good. I went all out with a four-layer carrot cake with flower decorations. The cake is my great-grandmother’s recipe (which I forgot to write down for this post; email me if you want it!) topped with a lot of cream cheese frosting. It’s super moist and erases any misconceptions that carrot cake is healthy. It’s also an easy, fail-safe recipe; just make sure it’s baked through. All the flower decorations are piped by hand, which was fun but also frustrating. I only recommend if you feel a certain amount of dedication to your cake and even more patience. I say go for it, because the end result is gorgeous and sure to impress.

For the colored frosting, I used totally amateur food coloring from Dec-a-Cake. The roses are piped with a large star tip. The blue/purple flowers are piped with a slanted tip on to parchment paper on top of a metal spinner that is included in most piping tip sets that you can buy. For the leaves, I used a basic leaf tip and two tones of green frosting. If you want more information on piping flowers, I highly recommend Pinterest or Wilton.com, because there are a lot of straightforward tutorials for lots of different designs. Or you can contact me, though I’m a complete amateur.

I baked the cake in two layers, then sliced each in half to create four. There was a slight sinking problem in the cake though, which I suspect is from opening the oven too early in the baking process to see how much longer the cakes needed. But it’s nothing a little frosting can’t hide, as you can see from the photo of the inside, below.

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