There are three types of cakes that ruin every diet plan I ever attempt… chocolate cake, pumpkin (bread) and yes… carrot cake. Carrot cake is so dangerous, because it’s just as satisfying as it is sweet and decadent. I could eat eat it three times a day, breakfast, lunch and dinner. And be perfectly happy. It’s one of the best compliments to that latte I taught y’all to make a little while back and I’m salivating just thinking about having them together NOW. I found this recipe via Martha Stewart and altered it by choosing small cake molds instead of large pans (such as these).
- Make the cake: Preheat oven to 350 degrees. Butter the cake pan. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
- Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture (optional: add finely chopped pecans).
- Scrape batter into prepared pan, dividing evenly. Bake until golden brown and test with a toothpick inserted into centers to come out clean, about 30 minutes. Let cool in pan on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
- Take our cakes and frost the top layer of one before stacking another on top of it and frosting it too. Add carrot shavings, raisins or nuts as a fun garnish!