This might be my new favorite carrot cake: the Smitten Kitchen Carrot Graham Layer Cake. So moist, delicious crumb, pretty simple to make.
The occasion was my dad’s birthday. He requested a “not too unhealthy” cake. I’m not sure I met the brief, given all the butter and sugar involved. But I did make him a tasty, lovely cake, I think.
Instead of the more modern, “exposed” look in the Smitten Kitchen version, I decided to totally cover it with frosting. I REALLY like cream cheese frosting, so this was a good choice.
I didn’t do so good at making a pretty design on the top. So next time I might just toss graham cracker crumbs all over it, which looks really inviting anyway.
Otherwise, I’m really happy with how this turned out! The taste is very carrot-y, not too sweet, with the graham cracker crumbs adding some nice body to the cake. The cream cheese frosting is addicting.
You can get a better look at the crumb in this slice.
Clearly my nephew Ronin was pleased with his slice. So that’s a win in my book.
Here’s my previous attempt at carrot cake. Lots more going on in that version — coconut, raisins, walnuts. Also delicious, but I kind of like the simplicity and elegance of this one a bit better.