Naked Carrot Cake with Chocolate, Caramel & Fresh Fruit
Cream Cheese Frosting
  1. Preheat oven to 320°. Grease 3 8″ cake pans.
  2. Stir together dry ingredients: flour, cinnamon, nutmeg, baking powder, and baking soda.
  3. Add grated carrots, sugar, brown sugar, and chocolate.
  4. Beat in oil, vanilla extract, and eggs.
  5. Divide batter into 3 8″ prepared pans, about 3 cups cake mixture per pan.
  6. Bake 23 minutes in convection oven or 30 minutes in traditional oven.
  7. Remove from cake pans after 10 minutes, then cool completely on wire rack.
Cream Cheese Frosting
  1. Bring butter and cream cheese to room temperature.
  2. Beat butter and cream cheese together until fluffy.
  3. Add confectioners sugar into mixture 1/2 cup at a time.
  4. Add vanilla extract and beat on medium speed for 5 minutes.
  5. Refrigerate leftovers, may need to beat again to make fluffy after being refrigerated.
Assemble Cake
  1. Place one cake on serving plate or cardboard cake circle, right side up.
  2. Frost and spread the top of first cake.
  3. Add second cake layer upside down on the first layer. Frost and spread.
  4. Place the third cake right side up and frost.
  5. You can serve as is for a naked cake. Lightly frost the sides of the round cake for a semi-naked cake.
  6. For a hexagon cake, exposing all the layers in their glory, cut the cake in 6 equal parts with electric knife.
  7. Add plenty of fresh fruit of your choosing. Drizzle with caramel sauce. Refrigerate.
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