I made my first double-layer frosted cake yesterday. :) It was a carrot cake with cream cheese frosting.  I really need to work on my frosting skills; my cake almost looks like a massacre.  I guess it’s my fault, considering I was too impatient to let the frosting chill in the fridge for at least 20 minutes (I was on my way to bouldering at The Circuit, and I really wanted to have the cake cold and ready after I got back). Of course, Rodney got the first taste of the cake (about 1/4 of the cake, actually.. haha). The cake tasted just like a carrot cake should— packed with cinnamon, cloves, and carrots for a sweet and slightly spicy flavor.  The cream cheese frosting was more cream cheesy (and less sugary) than a usual cream cheese frosting.  It was delicious, and complimented the cake perfectly. I was going to decorate the cake by lining the outter edge of the cake with shredded carrots, but I didn’t have time to do this before I sliced a huge chunk out for Rodney (haha). All in all, this was an incredibly fun project with great results!  I got the recipe from Smitten Kitchen (Deb is so amazing; she’s definitely one of my baking idols!).  I have another double-layer cake project brewing in my mind.. But I’ll have to save it for next week.  It’s actually going to be an early birthday gift to someone, so I really hope it goes well! (I’m pretty nervous..)

I made my first double-layer frosted cake yesterday. :)

It was a carrot cake with cream cheese frosting.  I really need to work on my frosting skills; my cake almost looks like a massacre.  I guess it’s my fault, considering I was too impatient to let the frosting chill in the fridge for at least 20 minutes (I was on my way to bouldering at The Circuit, and I really wanted to have the cake cold and ready after I got back).

Of course, Rodney got the first taste of the cake (about 1/4 of the cake, actually.. haha).

The cake tasted just like a carrot cake should— packed with cinnamon, cloves, and carrots for a sweet and slightly spicy flavor.  The cream cheese frosting was more cream cheesy (and less sugary) than a usual cream cheese frosting.  It was delicious, and complimented the cake perfectly.

I was going to decorate the cake by lining the outter edge of the cake with shredded carrots, but I didn’t have time to do this before I sliced a huge chunk out for Rodney (haha).

All in all, this was an incredibly fun project with great results!  I got the recipe from Smitten Kitchen (Deb is so amazing; she’s definitely one of my baking idols!).  I have another double-layer cake project brewing in my mind.. But I’ll have to save it for next week.  It’s actually going to be an early birthday gift to someone, so I really hope it goes well! (I’m pretty nervous..)

Tags: carrot cake cream cheese