It’s birthday time in our family! Every year, we celebrate each family member’s birthday with their favorite sweet treat. Basically, this means I prepare whatever they choose, which is almost always the same confection every year. I usually only prepare their favorite one time each year to make it a little more special. My son, Kaijah, loves all things sweet and always chooses his favorite cake, which is Carrot Cake with Cream Cheese Icing.
Kaijah has always loved cakes, even when he was the little man of the house. He loved these small size cakes, made special, just for him! Now, he’s nearly six feet tall and can down one of these in one sitting! I barely had to do any bribing to get his OK to post this pic.
Parchment paper rounds placed inside the bottoms of the three greased 9″ pans makes removing the cake layers so much easier.
Fresh carrots, molasses, cinnamon, nutmeg and allspice kick the buttery goodness of the batter into overdrive. That’s the only excuse I need to eat this cake.
Creamy perfection! I love the visual of the molasses being swirled into the creamed butter and sugar.
The batter should be creamy after adding the eggs. Don’t worry if the batter begins to separate a little, as it will all come together after adding the flour and spices.
After gently adding the dry ingredients alternately with the buttermilk to the creamed mixture, the batter should be thick and creamy and thoroughly combined. Remember not to over mix for a tender crumb.
Now fold in the fresh and healthy ingredients until combined. With so many healthy goodies, I may just have to throw caution to the wind and have two servings!
Divide the batter evenly between the three 9″ cake pans, gently smoothing the top for an even thickness. Place in the preheated oven to bake.
Ahh, baked to perfection.
VANILLA CREAM CHEESE FROSTING
Simple, yet totally delicious ingredients for the perfect carrot cake topping.
Cream the butter and cream cheese until light and fluffy. Add the vanilla and beat some more.
Remember to slowly add the powdered sugar on low speed, or you will be wearing half of it.
Mix until the powdered sugar is fully incorporated.
Beat the mixture until it is smooth and has a beautiful sheen.
Time for these two beauties to meet! After inverting the first layer and removing the parchment paper, frost the top with an even layer of icing. Repeat for the second and third layers, before frosting the sides of the cake.
A match made in heaven! A thing of beauty!
And it tastes divine.