Do you remember the eggplant cake I made last year? Well, it was one of the most DELICIOUS veggie cakes I have ever made and you really should give it a shot ASAP! Ever since I made that cake, my quest to add veggies into cakes has continued. However getting veggie cakes to taste good is a mission….a very difficult mission!!!

But, after a few trial and errors, I have finally perfected my carrot cake recipe and it’s ready to be shared Open-mouthed smile

carrot cake 17

The first carrot cake I ever made tasted like crap! All I could taste was the carrots plus the texture was brutal! But, I can safely say that this is the “bestest” carrot cake ever… soft and moist with a hint of cinnamon!

carrot cake 6

For the design of this cake, I was inspired by Amanda from iambaker. She made a cake with this rose design about a year ago and I fell in love with it. I have been waiting for an opportunity to do this technique on a cake for soooooooo long now!

And voila…

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Doesn’t this cake look gorgeous? Just look at all those beautiful roses…

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This cake was almost too pretty to eat…hehe.

Anyways, let’s get started…

You will need the following ingredients to make this cake:

2 cups unbleached all purpose flour
1 1/2 cups sugar
1 1/3 cups shredded carrots
3/4 cup olive oil
1/2 cup milk
3 large eggs
1 tsp cinnamon powder
1/2 tsp nutmeg powder
1 tbsp vanilla extract
1 tsp baking soda
1/8 tsp salt

Step 1:
Add sugar, eggs and oil in a deep bowl and mix everything until it’s well-blended.

carrot cake 1

Step 2:
Now, add flour, nutmeg, cinnamon, baking soda, vanilla extract, salt and milk. Mix everything.carrot cake 2

Step 3:
Add carrots.

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Step 4:
Mix everything one final time until everything is well-blended.

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Step 5:
Pour batter into greased/floured pans. I used 2 pans in this picture but it’s best to use a single 8x3 pan.
Bake at 350 degrees for 45- 50 minutes or until an inserted toothpick comes out clean.

carrot cake 5

To do the rose technique, you’ll need to follow these steps (I have done the step-by step tutorial on a sheet of wax paper…you will obviously be doing this on the sides as well as the top of the cake which should already be iced in buttercream):

Step 1:
Attach Wilton’s 1M tip to a piping bag and fill it with orange and white buttercream icing. It’s best to have this icing at a medium consistency.

rose technique cake 1

Step 2:
Now, hold your piping bag close to a 90 degree angle (I am holding it at about a 75 degree angle). Squeeze your bag until icing starts to come out…

rose technique cake 2

And start to move your hand counter-clockwise…

rose technique cake 3

Keep going…

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And going…

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And going…

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And going until you have made a full circle. Then stop squeezing and gently lift your hand away from the rose.

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and that’s it…you will end up with a rose!

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I added arrows in this next picture to clarify the movement of your decorating bag.
To sum it up: start in the center and then move counter clockwise until you have completed a full circle and end up with a rose form.

rose technique cake 10

Step 3:
When you do this technique on the cake, you will end up with little empty spots between the roses. To fill them up, make a star with your piping bag or drag your star a little to cover up the space.  I showed those areas with arrows in this next picture.

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And that’s it… you are done! I think this is an easy cake to decorate but it makes a very strong impression.. Don’t you agree?

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Now that I have conquered the rose technique as well as the perfect recipe for a carrot cake, what should my next my next venture into a veggie cake be? Maybe I should make a cake with spinach or zuchinis or squash….hmmmmmm…I can’t decide yet …lol

Anyways, that’s all for today….have a great weekend everyone! Smile

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