Tonight's dessert: Trying another carrot cake recipe! This one comes from @biggerbolderbaking, and I tweaked it a bit. The original recipe featured 1/2 cup raisins in the batter and called for the cake to be baked in a 9-inich tin, then cut into layers. I omitted the raisins because I prefer my carrot cake without them and divided the batter between two 8-inch round pans to make creating a layer cake easier for me. It turned out gorgeous, both in look and taste. My Version of Gemma’s Carrot Cake 2 cups sugar 4 eggs 1 1/3 cups oil 1 t. vanilla 2 3/4 cups all-purpose flour 3 t. baking powder 1 t. cinnamon 1 1/3 cups finely-grated carrots Cream cheese frosting Preheat the oven to 340°F. Grease two 8-inch round cake pans with butter and line them with parchment paper. Whisk the sugar, eggs, oil, and vanilla together until thick. In a separate bowl, combine the flour, baking powder, and cinnamon. Add the dry ingredients to the egg and sugar mixture and mix gently. Add in the carrots and mix until well-combined. Divide the batter evenly between the two pans. Bake for 25-30 minutes or until a knife inserted in the centers come out clean. Let cool completely before frosting. Place one of the cakes on a serving plate. Spread with cream cheese frosting, going all the way to the edges. Place the other cake on top and frost. Using a knife or spatula, go around the edges, smearing the frosting coming out from the sides to create a “naked cake” look. Wrap and chill a few hours before serving. #BiggerBolderBaking #AvocaHandweaversCafe #CarrotCake #DenseCarrotCake #SummerSweets #CinnamonCakes https://www.instagram.com/p/CCuhLGinNcE/?igshid=12piyq8awgnml
