Carrot Cake with Brown Sugar Icing and Candied Carrot Ribbons {Your perfect springtime entertainment cake}

Carrot Cake - Whole

Carrot Cake - Sliced

I have a confession to make. I’m not a cake baking sort of person. Some of you can bake anything out of nothing. Me? not so much. I think this is the first cake I ever baked and remains one of the few I continue to make year after year. Which means it is foolproof and delicious! That’s a bonus, right? Anyway, I thought that to mark the first day of spring I’d dust off my old recipe card and bake this gorgeous cake. Even though it feels like in Florida we have gone from cold winter straight into humid summer and bypassed spring completely! Anyway, I digress again! Inspired by the latest issue of Southern Living I have used their frosting recipe and their idea for candied carrot curls. Genius! My youngest could not get enough of these wonderful sugary curls! This gorgeous cake is perfect for the coming up Easter/spring season when you may have lots of guests (or not, I’m not judging). Easy, delicious, keeps fresh for days and looks impressive! Basically, everything you want out of a cake. I baked this in three tiers. My original recipe is only for two. I will give you the recipes for both. My boys are not wild on nuts so I have omitted them but of course, you can add chopped pecans if you want or sprinkle them on top of the icing.

2 Tiered Cake:

CARROT CAKE WITH BROWN SUGAR ICING AND CANDIED CARROT RIBBONS

  • Time: 1 ½ hours
  • Difficulty: easy
  • Print

You will need 2 8-inch cake pans (greased, bottom lined with parchment and greased again)

Ingredients for the cake:
2 cups of sugar
2 cups of flour
4 eggs
2 tsp baking soda
3 tsp cinnamon
1 tsp salt
1 ½ cups of oil (corn, canola or other flavorless oil)
3 cups of grated carrots

Ingredients for the frosting:
1 8 oz packet of cream cheese softened
¼ cup of butter softened
¼ cup of brown sugar
1 tsp vanilla extract
3 cups of powdered confectioners sugar

Ingredients for the candied carrot ribbons:
1 to 2 carrots
1 cup of water
1 cup of sugar

Instructions for the cake:
Pre-heat your oven to 350°F
Mix the dry ingredients
Add the oil
Mix in the eggs
Add the carrots
Split better equally between your two tins (see notes)
Bake for 45 minutes or until a toothpick or cake tester come out clean
Cool for 15 minutes before turning out onto a cooling rack and cool completely before frosting

Instructions for the frosting:
Beat the cream cheese and butter
Add the brown sugar and beat on medium speed
Add vanilla extract
Gradually add the powdered/confectioners sugar at low speed until all incorporated
Then finally beat on high speed for 1 minute or until smooth
Smooth over each cake layer and then over the whole cake
Sprinkle with chopped pecans (optional) and top with candied carrot ribbons

Instructions for the candied carrot ribbons:
Pre-heat the oven to 225°F
Line a baking sheet with parchment paper and lightly grease with oil
Slice 15 to 20 strips from the carrots using a vegetable peeler
Bring the sugar and water to a boil
Add the carrot strips and cook on low for 15 minutes
Drain in a strainer and cool for 5 minutes
Spread the cooked carrot strips 1 inch apart on the lined baking sheet
Bake for 20 minutes
When they are done, quickly remove them from the oven and wrap each strip around a wooden spoon
You have to work quickly or they will dry
Slide them off the spoon to cool on parchment paper set to one side
Sprinkle with sugar if you so wish (I omitted this step)
Decorate your cake with them when you have finished frosting it

Notes:
Cake recipe from my mother-in-law. She’s a fabulous desert maker!
Frosting and candied carrot frosting from Southern Living.
The cake will keep fresh unrefrigerated and covered with foil for about 4 days.
In years gone by when I only had one (high) cake tin, I didn’t split it into tiers. It was amazing nonetheless. Just add 10 to 15 minutes to the baking time.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

3 Tiered Carrot Cake:

CARROT CAKE WITH BROWN SUGAR ICING AND CANDIED CARROT RIBBONS

  • Time: 1 ½ hours
  • Difficulty: easy
  • Print

You will need 3 9-inch cake pans (greased, bottom lined with parchment and greased again)

Ingredients for the cake:
3 cups of sugar
3 cups of flour
6 eggs
3 tsp baking soda
4 tsp cinnamon
1 ½ tsp salt
2 cups of oil (corn, canola or other flavorless oil)
4 cups of grated carrots

Ingredients for the frosting:
1 8oz packet of cream cheese softened
¼ cup of butter softened
¼ cup of brown sugar
1 tsp vanilla extract
3 cups of powdered confectioners sugar

Ingredients for the candied carrot ribbons:
1 to 2 carrots
1 cup of water
1 cup of sugar

Instructions for the cake:
Pre-heat your oven to 350°F
Mix the dry ingredients
Add the oil
Mix in the eggs
Add the carrots
Split better equally between your two tins (see notes)
Bake for 45 minutes or until a toothpick or cake tester come out clean
Cool for 15 minutes before turning out onto a cooling rack and cool completely before frosting

Instructions for the frosting:
Beat the cream cheese and butter
Add the brown sugar and beat on medium speed
Add vanilla extract
Gradually add the powdered/confectioners sugar at low speed until all incorporated
Then finally beat on high speed for 1 minute or until smooth
Smooth over each cake layer and then over the whole cake
Sprinkle with chopped pecans (optional) and top with candied carrot ribbons

Instructions for the candied carrot ribbons:
Pre-heat the oven to 225°F
Line a baking sheet with parchment paper and lightly grease with oil
Slice 15 to 20 strips from the carrots using a vegetable peeler
Bring the sugar and water to a boil
Add the carrot strips and cook on low for 15 minutes
Drain in a strainer and cool for 5 minutes
Spread the cooked carrot strips 1 inch apart on the lined baking sheet
Bake for 20 minutes
When they are done, quickly remove them from the oven and wrap each strip around a wooden spoon
You have to work quickly or they will dry
Slide them off the spoon to cool on parchment paper set to one side
Sprinkle with sugar if you so wish (I omitted this step)
Decorate your cake with them when you have finished frosting it

Notes:
Cake recipe from my mother-in-law. She’s a fabulous desert maker!
Frosting and candied carrot frosting from Southern Living.
The cake will keep fresh unrefrigerated and covered with foil for about 4 days.
In years gone by when I only had one (high) cake tin, I didn’t split it into tiers. It was amazing nonetheless. Just add 10 to 15 minutes to the baking time.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

Comments

  1. Leave a Reply

    Helena Angelina
    03/20/2015

    This makes me drool, Caroline. Indeed carrot cake is my all time favourite cake! But it’s oh so difficult to recreate low carb. So I may have to tuck this recipe up my sleeve for a special occasion!

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