I had to do a little practise on making a cake before Easter, because when I don’t practise on the exact recipe I want to use for the upcoming occasion, my cakes come out terribly wrong. Well… I know how to bake, I’m not that bad at it, but… I don’t know, I think I have a bad luck in the kitchen when it comes to baking for all my family.
When I bake something for me and my friends, it turns out great, but when I try to impress my parents and grandmoms and aunties who are sitting together at the same table, I think I get a little bit nervous. I’m still trying to prove myself to them from when I was 5 or 6 years old and nobody liked me doing experiments in the kitchen (I had a lot of kitchen disasters, which I constantly tried to hide from my parents). I know I need to relax, I am a grown up, I have my own kitchen and a lot of experience, but still…. Can’t do anything about it.
So I decided to practise on the Carrot Cake I’ll be baking for Easter. And I hope that my hour of glory will come. 😅
What I need to change for this cake to be perfect (in my opinion) is to use A LITTLE BIT less flour so it would be more moist.
I want to share the recipe with you. Maybe we could bake this together for Easter and be a Carrot Cake Buddies/Bunnies? 🐰🐰
2 cups flour
2 tsp baking soda
2 tsp cinnamon
½ tsp. salt
¾ cup vegetable oil
¼ cup Fancy Molasses (I used maple syrup)
1 ¼ cups sugar
4 large eggs
1 tsp. vanilla
½ cup chopped walnuts
3 cups grated carrots (about 4 large carrots)
For the icing:
115g cream cheese, softened
¼ cup butter, softened
2 cups icing sugar
1 tsp vanilla
Beat together cream cheese and butter. Beat in the sugar until you reach desired stiffness. Mix in vanilla. Spread on cool cake.
I was using a recipe from this blog. 🌸