At Rose Balimba, we designed our carrot dessert colourful plates for this amazing carrot cake. A few years back, I had stumbled upon this amazing cooking book called "The Happy Baker", it has an amazing number of sweet recipes in it ! After literally trying them all, I realised that I had found the BEST carrot cake recipe ever !
Since we are very nice and in the mood for sharing today, you can find this great recipe below. Please enjoy every single bite of it ! and don't forget to send us pictures of it in your Rose Balimba pop plates !
We also made it for you guys and you can find our little reel here.
You Can Kiss My Triple Decker Carrot Cake Goodbye
It Isn't For the Taking Anymore
2 cups all purpose flour
2 tsp. Baking powder
1 ½ tsp. Baking soda
1 tsp. Salt
2 tsp. Cinnamon
2 cups sugar
1 ½ cups vegetable oil
2 cups finely grated carrots
1 cup crushed pineapple, drained
1 cup walnuts, chopped
1 cup coconut
Preheat oven to 350 F (175 C) Grease and flour three 9-inch cake pans.
In a large mixing bowl sift together flour, baking powder, baking soda, salt and cinnamon.
Add sugar, oil and eggs; mix together for 3 minutes with a hand mixer.
Stir in carrots, pineapple, chopped nuts, and coconut.
Pour into prepared pans. Bake in preheated oven for 35 minutes or until center is set.
Cream Cheese Icing
½ cup butter, softened
1 8 oz. Package cream cheese, softened
500 g. icing sugar
1 tsp. Vanilla
¼ cup toasted coconut for decorating
Cream together the butter and cream cheese. Add the vanilla. Stir in the icing sugar.
Spread evenly on the top of the first layer, add the second layer, spread evenly on that layer. Add third layer spread icing evenly all over cake. Sprinkle with toasted coconut.
This recipe has been copied from the book "The Happy Baker: A Girl's Guide To Emotional Baking" written by Erin Bolger that you can buy here !
If by any chance you read the WHOLE recipe and if you are in love with this colourful small plates set, don't forget you can buy it right under here !