Carrot Cake

I didn't use up all of my cream cheese icing on the gingerbread cupcakes so felt the need to use it on something else. I figure the most obvious candidates for cream cheese topping are banana cake or carrot cake. It was with some horror, though, that I realised I didn't have a go-to carrot cake recipe at hand, and decided I must remedy that!

I don't know why I like photos of freshly grated stuff. Just do. It looks new, bright.... something.


Layer cake! I used a recipe for "Most Wonderful Carrot Cake" from justapinch and just added my own already-made icing (see previous post). The recipe said to use 9 inch pans, but my only matching set is 10 inches... and I've had too many experiences of unevenly sized cake layers, so 10 inches it was!

First layer "plastered."

And second layer on. Size matching success = win.

I opted not to ice around the sides because it tends to just get messy and drip everywhere any time I try that sort of thing. I also kind of like being able to see the middle layer of icing peeking out.


The recipe said it was "very important to serve this cake at room temperature." But, dear recipe, I must disagree with you. I had my first piece at room temperature, and then another piece the following day out of the fridge (it just doesn't feel right leaving cream cheese out in the heat to melt...) and I say the cold one was better. Awesome even. How I wish there was some left!