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Meanwhile, beat softened cream cheese and butter on medium, gradually adding confectioner's sugar. When cake is completely cooled, apply a thick later of frosting to its top using an offset spatula; run spatula around edge of cake to ensure frosting is smooth and flush with cake's edge. Serve with tea or a big glass of milk if you are so inclined.
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Comments 11
I loove carrot cake. I’m not a big cake fan usually, but I think carrot cake is good because it’s so honest and earthy. And that Rose Bakery cookbook is a great one, isn’t it?
Posted 30 Nov 2007 at 5:08 pm ¶I’ve been to the cafe at the Dover Street Market in London – it’s said to be run by the same people/kitchen – I didn’t like their carrot cake though. This one sounds delicious though.
Posted 30 Nov 2007 at 5:17 pm ¶I don’t know about the London store, but Rose Bakery in Paris was one of my favorite stops in the city (food-related or otherwise). Their coffee was not great (they’re English…), but lunch was incredible and as visually stunning as it was tasty.
I can say that this was honestly the best carrot cake I have ever had. It took all the things I have wanted from carrot cake in the past and it just got them right. The balance of the frosting with the spiciness of the cake combined with a dense cake made for a real treat.
Posted 30 Nov 2007 at 5:31 pm ¶Hi, what happened to the 1 stick of butter? Did you use it for the frosting?
Posted 30 Nov 2007 at 10:23 pm ¶Thanks!
mmm, that sounds really nice!
Posted 01 Dec 2007 at 10:12 am ¶how many people would your version serve? it’s basically a one-layer cake, right?
Posted 03 Dec 2007 at 2:35 pm ¶gs, it should serve 8-10 people. It is only one layer, but it’s quite thick, so the slices are substantial. I hope you make, and enjoy, it!
Posted 05 Dec 2007 at 4:33 pm ¶Amazing recipe! But I did replace the oil with low-fat organic yogurt. Also it is so simple to make homemade butter with a pint of cream in a kitchen aid before hand. It only takes 10 minutes, then place it in cheese cloth and squish out any liquid. It will equal 8 Tablespoons of butter. It makes the frosting so pure tasting. So worth the extra step! My family is a fan of Carrot Cake and this recipe is so clean and simple. Tastes like a trip to Paris (minus the flight tickets) Thank you!
Posted 11 Apr 2008 at 10:38 am ¶I made this cake last night, in a larger pan so it came out flatter (but bigger). I also replaced the cream cheese with a low fat cheese (5%) and only applied a thin layer. The cake came out delicious, very moist and as proof my guests all but finished it.
My regular carrot cake is a recipe by Delia Smith, which comes out a bit more fluffy which I like, so it’ll be a problem deciding which to make from now on.
Thanks ,lior
Posted 23 Apr 2008 at 6:51 am ¶i will like to place order on my upcoming wedding..
Posted 16 Jun 2008 at 1:15 pm ¶Hurt me! If I had just a little bit of motivation this weekend, I’d try my hand at homemade carrot cake. But since I’m in Paris, I’ll journey over to rue Debelleyme…
Posted 09 Jul 2010 at 1:30 pm ¶Trackbacks & Pingbacks 2
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