Frosting covers a multitude of sins

by Nichole on July 25, 2011 · 4 comments

in GOOD EATS,MY GIRLS

It’s birthday week for my sweet baby and we celebrated on Saturday with an early birthday party to share with her ‘twin’ cousin Simeon.

For the third time my sister and I were pregnant along side each other (though to be honest, we found out she was pregnant the day before I went into labor with my first… so… hardly, but it still counts). This time we were due only 10 days apart. No it was not planned, and though she got pregnant first — Daniel & I were actually trying first. When they got the baby bug, we knew we were bound to overlap at least to some degree, but never imagined being this close! Our babes, born 13 days and 13.5 hours apart both weighed in at 8lbs 13oz my smallest and her second smallest baby.

photo by Myriah Grubbs Photography

So though you can expect at least one more birthday blog for this little lady from yours truly, I thought I’d throw up a quick one to give you all the recipe for this best ever carrot cake I made. It was quite a comedic cake if you want the truth… I mean it. Bystanders were laughing, on the edge of their seats in anticipation to see if it would actually pan out – no pun intended.. One particular bystander kept encouraging me that no matter what it looked like – she thought it was beautiful (aw, thanks K!). Perfect example of my imperfections.

In all honesty, it’s hard to go wrong when you have only THEE best carrot cake recipe EVER. Don’t believe me? Make it, then remind yourself never to challenge my rightness, because I am always always right….except for when I am not… and that happens somewhat often too, I’m not gonna lie.

I decided to do a carrot cake for this particular 1st birthday because:

A. It’s one of the few cakes that I actually REALLY like.

B. It’s healthy… carrots, pineapple, applesauce, coconut, coconut oil… right??? Bah! If only that were true… ;)

C. E LOVES carrots, so I found it to be quite appropriate.

D. Well there is no D… I just am having too much fun making a list.

One thing is for sure, I did not expect this cake to cause me the trouble that it did. Please don’t let that scare you. My friend Cherylyn (who gave me her wonderful recipe) is supposed to be blogging on this soon so hopefully she will have tips and tricks on how to NOT do the things that made my cake so…. lovely. But for now, what I did is what you get.

INGREDIENTS

• 2 cups of sugar
• 3/4 cup of applesauce
• 3/4 cup of coconut oil
• 4 large eggs (I just used regular eggs and they worked fine)
• 3 cups of grated carrots (I do mine really tiny in the cuisinart)
• 1/2 cup pinapple (I chop mine really tiny in the cuisinart)
• 1/2 cup of coconut
• 2 teaspoon of cinnamon (I do more like 2.5 to 3 teaspoons… I love cinnamon)
• 1 teaspoon of salt
• 2 teaspoons of baking powder
• 2 teaspoons of baking soda
• 2 cups of flour (this time I did 1 & 1/3 cup all purpose flour and 2/3 cup pastry flour)

frosting recipe can be found here

now… naturally I changed up the recipe a tiny bit, partially because I (like my friend Cherylyn) have a hard time following a recipe, and partially because I had different things on hand (i.e. not enough all purpose flour to quadruple the recipe).

First I chopped the carrots in my cuisinart really finely like this:


Next I chopped my crushed pineapple up. I don’t always like big chunks of fruit in my cake, so it’s important to me to make sure both carrots and pineapple are very fine so I don’t get a big bite of them. I like the way Cherylyn does it too, however she does it.

I put in sugar, applesauce, oil, carrots, pineapple, and coconut and mixed together:


added eggs:


added cinnamon, baking powder, baking soda, and flour:


You should know that my kitchen was a disaster. I thought I’d take a pic of half of it so you could see… aannnnnnnddddd I thought I’d skip taking a picture of the other half so that you don’t judge me. *judge judge*

(& yes, this really is, aside from my fridge next to the kitchen aid, half my kitchen…)

I baked each half batch (I did cake layers so I took out 3 1/4 cup - exactly one half of the batch - for each layer & baked @ 350˚ for a half hour and viola:


Then….. yes…. then came the chaos… oh dear.

So it’s become all too apparent to me that I do not know how to do everything. I don’t know how to walk on two hands, I don’t know how to ride a motorcycle, I don’t know how to crotchet, and my friends I do NOT know how to flip a carrot cake.

I know that I don’t know because I had 8 opportunities to flip a non-breaking cake (yes I made 4 batches) and only ONE miraculous time did it not break apart. History would not and could not repeat itself. I tried greasing the pan, greasing and flouring, not greasing or flouring at all, flipping it hot, flipping it warm, flipping it completely cooled off in the refrigerator….

I’m sorry to say none of which worked for me…. *sigh* just as well.

So I decided to take my lemons… errr crumpled up cakes, and make a different shape altogether. I made a four layer cake mushroom. (Confession: it was actually meant to be a cupcake but the consensus was that it more resembled a mushroom. I must admit, the consensus is usually right.)

End result:

It was quite the delicious cake mushroom if I do say so myself. I honestly got so many rave reviews about it from all of my party bystanders, but like I said, when you have the best carrot cake recipe ever… it’s hard to go wrong.

baby cakes are each 2 circles I cut from the cake crumbles with frosting in between

Morals of this cake story are as follows:

• Don’t give up, the end result is usually worth it.

• Just because something is not as easy as you thought it’d be, doesn’t mean you can’t rock it anyway.

• Frosting covers a multitude,… yes… a multitude of sins.

 

 

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  • http://www.charisscofield.com charis

    it was especially yummy.  i love the baby’s 1st cake collage at the end.

    my recent post: want to know what i have been reading?

  • http://www.blognotperfect.com Nichole

    Aren’t they so cute??? We aren’t bias at ALL!

  • http://myfreshlybrewedlife.com/ Barbie

    Wow, that looks amazing. I can’t say I would have the patience to make it.  And since I don’t own a fancy mixer, well, it might be impossible. I love carrot cake though.  We actually had carrot cake at our wedding and everyone thought we were so non traditional.  The photos are too cute!

  • Cherylyn

    Ahhhhhh!!! I am the worst! So sorry! You bake it in the parchment paper!!!

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