This is not your usual carrot cake recipe. This is a carrot cake made sublimely rich with butter replacing the oil. The results are a fine, firm crumb that holds and slices beautifully (so necessary in a layer cake). The cake is not complicated. If you wish you can stir it up in one bowl without using your mixer. Refrigerated, the cake holds well so you can enjoy nibbling cake over a couple of days (if it lasts that long).
And then there’s the frosting. It is outrageously wonderful. Rich, creamy, buttery and exquisitely flavoured and enriched with cream cheese. It is the light as air volume that takes this cake creation over the top. There is absolutely no doubt. The frosting is sublime. It’s uncomplicated and foolproof. You simply beat the cream cheese, butter and icing sugar until is fluffy and smooth. Lavish the frosting between the layers and on the top of the cake. Don’t frost the side of the cake.
This is my special occasion cake. The cake I make for family birthdays. This summer my younger sister celebrated her 80th Birthday. I baked the cake in my kitchen, then drove two days to our home town in Northern Saskatchewan. The cake kept perfectly in our travelling Koolatron (refrigerator). This cake cut beautifully into twelve servings. I like to gild the lily so we served the cake with a generous scoop of ice cream.
MRS.BUTTERFINGERS has this scrumptious recipe CARROT CAKE WITH CREAM CHEESE ICING. Bon Appetit.