Happy Birthday to my big brother! This year I’ve chosen another not-your-ordinary-birthday-cake cake and decided to make carrot cake with a creamy cream cheese frosting. It filled my home with the smells of cinnamon and carrots and was tempting to just dig right in (but I can’t, because that wouldn’t look so good when I deliver it to him). I also carried the cinnamon into the cream cheese frosting, which isn’t conventional, but totally ties everything together. It was also a great recipe to choose because I only had to use my mixer for the frosting, and not for the cake batter, which helped reduce the amount of dishes I had to do (always a huge plus). The only strenuous part of this cake was shredding the carrots, which just took a long while. It is totally worth it, though, to shred your own carrots because the pre-packaged ones don’t keep that fresh moisture quite like when you do it yourself (shred your carrots with both a large and small grater to add more texture to your cake).
Carrot Cake with Cream Cheese Frosting
Frosting:
