After catching a flick at the Spectrum with Seb (The Iceman, really good movie), I was left with a carrot cake craving something fierce. I made myself sick on buttered popcorn (real butter, the only way to do popcorn at the movies), but Seb was nice enough to give me a bite of his carrot cake (but smart enough not to give me the fork).
The carrot cake recipe from Averie Cooks totally scratches the carrot cake itch. It is moist, tender, and an excellent vehicle for gobs of cream cheese frosting. Because it’s totally normal to eat a bite of carrot cake one night, then make an entire carrot cake the next day. Right? Albany John went camping with friends that weekend, so I was left to my own obsessive devices. Besides, the husbear likes carrot cake.
It was so awesome, I even tried to decorate it a bit. Averie’s recipe is great because it’s so versatile – put it in a bundt, loaf pan – whatever you want. I went with two 8″ pans. However, I didn’t have 2 pans of the same material. :/
Metal springform pan, and yellow silicone pan. I used golden raisins & currants that I’d soaked in a bit of sugar syrup and cinnamon, plus tossed in some pecans for good measure.
Popped them in the oven, and then time for cleanup.
This is the only good part about cleanup. Licking the batter off of the spoons and bowl.
The silicone pan finished earlier than the metal springform. I kind of hate this thing, but it’s still in my kitchen, so I’ll use it in a pinch, like when I need 2 layer cakes of the same diameter.
This is why I hate this pan. It never really releases the cake fully. But it just meant I got cake scraps to nibble on.
I lined the springform pan with parchment paper so it would be easier to take out and so it wouldn’t leak.
Out and left to cool.
I iced and assembled the cakes the next day after they’d cooled. Holy moly, cream cheese frosting is my favorite kind of frosting.
I waited until the ol’ husbear came home before tucking into it.
He was happy with the cake. Super moist, and held together with the smallest amount of flour necessary. The melted butter lends a great rich flavor that’s miles better than just oil for all of your fat in carrot cake recipes.
I gave Seb about 1/4 of the cake partially as a Thanks-For-A-Good-Time, and partially as a You’ve-Got-To-Try-This, and he said it just might be better than the cake at the Spectrum.
This was also the only cake that Albany John and I had no problem polishing off in a week. In fact, husbear specifically requested that I NOT share this cake with anyone else.