It has been a while since I had carrot cake and someone mentioned it recently and I had a craving for it. There is a place in Paris called Treize Bakery that serves carrot cake that people go crazy for. I think of it as an American dessert so I have actually never tried it. But I may have to do a taste test next time I am in Paris.
I had a lot of readers send in ideas for Carrot Cake recipes but I ended up using this one from Dorie Greenspan. I had all the ingredients in the pantry and I liked the coconut/carrot mix.
I have had a hard time sourcing nuts so I only used about half of what the recipe called for in the actual cake and nothing on top. I would make this again using the full ingredients just no raisins if I had all the ingredients. Also, I should note I couldn’t find sugar (what?) it has been difficult so I ended up using coconut sugar and you can’t taste the difference. I did end up getting a delivery of sugar from instacart afterwards but I am going to have to ration my staples more carefully.
I bought these bowls before quarantine. I always wanted them and finally bought them. I use them every day. I am not sure what took me to long but they are are my favorite daily kitchen item.
The recipe called for three 9” cake pans which would have been great to make this a three layer cake but I only had two on hand. I sprayed them with olive oil cooking spray and covered the pans in flour.
While the cake layers cooled. I worked on the cream cheese/coconut frosting. It was easy and delicious. Since the instacart people have been bringing me powdered sugar when I request regular sugar, I was able to make the full recipe for frosting. I only used about half of it. As you can see from the photos, I had a very thin inside layer and I used another thing layer to ice the top of the cake.
Making my own cake was very rewarding and stress baking is my new hobby 🙂 What have you been baking during quarantine?
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