Sounds like a bit of a risque title, yes?!
No, none of that here. Just a gorgeously rustic, very delicious carrot cake.
Have you seen this trend of naked cakes (basically a cake that is not covered in frosting)? I find them to be so pretty and wanted to give it a try for my birthday cake.
It was so easy and looks so fancy (but it’s not!).
I used Ina Garten’s carrot cake recipe (found here) because everything she makes is golden. She uses fresh pineapple in hers; I substituted crushed pineapple and it works great. The cake is so moist and chunky and delicious (did I mention delicious?).
I baked the cake in two cake pans, then cut each one in half to make a thin layer (and just used three of them rather than four). The cream cheese frosting in between layers is rich and buttery and my favorite of all.
And for fun, I added my last hydrangea bloom, a few lingering petunias and wire vine from my summer planters.
We thoroughly enjoyed the cake last night and will be snacking on it for breakfast for the next few days. Because carrot cake with it’s vegetables and fruit is practically healthy (or at least that’s what I tell myself).
*NOTE: turns out hydrangeas are a toxic flower (oopsies). Don’t put it on your cake. Or at least wrap the stem in plastic before putting on your cake.