Thursday, April 24, 2014

The Carrot Cake of All Carrot Cakes!

It's just not Easter without a big slice of Carrot Cake, right? 

For Easter this year, my mom made what I like to refer to as "the carrot cake of all carrot cakes". Using a recipe that claimed to be the World's Best Carrot Cake, she worked her culinary magic, made a few changes to the original recipe and the end result was a super moist, delicious, melt-in-your-mouth carrot cake definitely worthy of such a title.

This is one of those desserts your friends and family will demand the recipe for... because it's AMAZING!

Instead of using the cream cheese frosting the original recipe called for, my mom decided to use vanilla pudding and orange marmalade for the center of the cake and then a whipped frosting for the outside of the cake. She also replaced the white sugar the cake recipe called for with brown sugar. (I don't think I need to tell you this is NOT a low-fat or low-calorie dessert, but I still will. Enjoy this cake in moderation!).

WOW!! This carrot cake is NO JOKE....

The World's Best Carrot Cake
adapted from

3 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
2 c. firmly packed brown sugar
1 c. buttermilk
3/4 c. vegetable oil
4 eggs
1-1/2 tsp. vanilla extract
1 (1 lb.) bag carrots, peeled and grated
1 (8 oz.) can crushed pineapple, drained well
Instant vanilla pudding (prepared for center layer)
Orange marmalade (optional, for center layer)
Whipped Cream Frosting (recipe follows)

Combine first 6 ingredients in a medium bowl; set aside. Combine sugar, milk, vegetable oil, eggs and vanilla extract in a large bowl; stir until all ingredients are well blended. Add flour mixture, carrots, and pineapple, stirring just until well blended.

Grease 3 (8 inch) round cake pans. Line bottoms with circles of parchment or waxed paper; grease and flour paper. Pour batter into cake pans.

Bake at 350°F. for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Peel off waxed paper and cool completely.

Spread a layer of orange marmalade between the two cake layers, then spread a layer of prepared instant vanilla pudding over the marmalade. Stack the cake layers.

Once cake is stacked, spread Whipped Cream Frosting (see below) over the top and sides of the cake. Cover and refrigerate overnight before cutting.

Whipped Cream Frosting
recipe via 
Makes 5 cups

1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Another job well done by my food mentor..... she's seriously awesome. Thanks for sharing the recipes Mom!


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