Did she say rosé?
You bet your butt I did. The third recipe in our Easter Brunch Series, three layer carrot cake with a raspberry rosé cream cheese frosting that is NEXT LEVEL. Outside of the frosting from my favorite chocolate cake, this is my new go to. Seriously, it’s so good. The cake is arguably the moistest (I hate that word, but oh well) cake I have ever tasted. Spice and sweetness are perfectly balanced, and it is honestly simple to make.
Don’t believe me? I’ve probably made five cakes in the last five years, and I’ve never in my life made a carrot cake. (I’ve ate plenty though, thank you very much.) That being said, I was pleasantly surprised by how quickly this came together. Is making a boxed cake easier? For sure. Does it taste even slightly as good as this does? Not even close. As I mentioned in last week’s post on blueberry orange scones, baking doesn’t come as naturally to me as cooking does. So, once again, I’m going to point out what I learned along the way.
Like I said, I had previously never made a carrot cake before, so I used Gimme Some Oven’s carrot cake recipe as a starting point, and did a few modifications. I’d first like to point out, that my opinion of this cake being simple hinges slightly on whether or not you own a food processor. Call me lazy, but I don’t love the idea of grating a pound of a carrots. I used my food processor, but I think buying shredded carrots and then finely chopping them might be easier. It’s up to you! We can all agree you get the biggest slice if you worked for it though ;). As for the size of the carrots, I’ve noticed that some recipes use pretty big shreds. I prefer mine finely chopped. Keep your eye on them as you go, you do not want them mushy!
I added half a cup of pineapple in my carrot cake for a couple of different reasons. One, it makes your cake moister. (There’s that word again.) Second is that it makes it sweeter! I pureed mine in the food processor so that it could fully mix in with all the batter. This helps to ensure that your cake won’t be dry. You can easily do this in a blender as well. When your batter is ready you can add in your pineapple, and last, your carrots. Mix it together by hand and they’re ready for the cake pans.
Note, when they say grease and flour your cake pans, do it generously and don’t forget the sides! You don’t want even the smallest surface area to be untouched, or you’re gonna have a hell of a time getting that thing out of the pan. When my cakes came out I messed up (twice). I immediately flipped my pan over to get my cake out, and I should have let it cool for at least a couple of minutes, because I lost a chunk with it being so warm. Mistake number two is that I flipped it directly onto the counter. It stuck. Que instant heart racing. If you have a wire rack, use that. If you don’t, wait until your cakes have cooled before you try to remove them. I placed mine in the fridge after they came out to speed up the process.
While your cakes are cooling you can make the rosé frosting, a.k.a the best part. You should probably pour a glass for tasting, you know, just in case. I got a little heavy handed when I poured, and the frosting wasn’t quite as thick as I wanted it to be so I’ve adjusted the measurement for you. When your cake is cooled, set the first layer on a cake tray and level it off with a long knife so that they can stack easily. I could have taken a little more off the top to keep it from sliding. After it’s leveled, put a nice thick layer or frosting down. Continue with the next two layers. I’ll be the first one to admit I could probably take a class, or at least watch a YouTube video on cake decorating. That’s where my lack of patience comes in hot. Great decorators: be sure to tag me in the photo when you’re done. I wanna see!
Cake isn’t typically a brunch menu item for me, but if kids can go on candy filled egg hunts at 8 am, then you can have a grown-ups version of carrot cake for brunch. Besides, carrot cake is an Easter staple, and it’s too good to pass up.
- FOR THE CAKE
- 1½ cups canola oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 6 eggs
- 1½ tbsp vanilla extract
- 2 tbsp rosé
- 3½ cups flour
- 1 tablespoon ground cinnamon
- 2 teaspoon baking soda
- 1½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- ¼ tsp ground cloves
- ½ cup pureed pineapple
- 1 pound finely-grated fresh carrots
- FOR THE FROSTING
- 24 oz softened cream cheese
- 1 cup room temp salted butter
- 1½ tablespoon vanilla extract
- 6 cups powdered sugar
- ½ cup of rosé
- 1 cup fresh raspberries
- Preheat oven to 350 and grease and flour 3 8 in cake pans to cover every spot of surface
- In a large bowl or stand mixer, mix together oil and sugar until thick and smooth
- Add eggs in one or two at a time
- Add in vanilla and mix until well combined
- In a separate bowl, whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves
- Add about half of the dry mix into your wet mix, and when that is combined add in the second half
- With your hand, add in your pureed pineapple, and last, your finely grated carrots
- Pour the batter into your cake pans
- Bake for 25-30 minutes and when done, let cool either in the fridge or on a wire rack
- While your cakes are cooling you can make the frosting. Beat together the cream cheese and butter and smooth. Then add in your vanilla.
- At a lower speed, gradually add your powdered sugar
- When it is combined, add your rosé and raspberries
- When the cakes are cooled, use a knife to level off the rounded top so they will stack easily
- Put a thick layer of frosting inbetween each layer and frost outside as desired