August 16th was a fabulous, crazy day! My oldest sister got married, and I was the Maid of Honor and her cake maker. I just wanted to share with you all a few photos of the cake! It was a GF carrot cake, (She’s gluten free!) with a whipped cream cheese frosting, and a buttercream finish. The cake was gone almost immediately, the guests just loved it! I was so happy!
My Aunty turned 55 last week. 55 years of life deserves something special. So I was hired, to make a carrot cake, with cream cheese frosting. However it couldn’t have coconut. That was the one request. I was pumped up. Birthday celebrations are my favorite, and carrot cake, one of my specialties. Here is a recipe that is moist, fluffy yet perfectly dense, and thoroughly mouth watering!
Weapons of Choice (Aka ingredients) 🙂
2 1/2 cups carrots
1 cup raisins
Zest of 1 tangerine
8 oz pineapple crushed and drained
1cup chopped walnuts (optional)
1 cup coconut (optional I didn’t use it.. But is sure is yummy!)
1 cup oil canola, or coconut
1 tbsp vanilla extract
2 cup flour
4 tsp cinnamon
1/4 tsp nutmeg (don’t omit this, it is an important ingredient!)
1 tsp baking powder
1/2 tsp baking soda