Carrot Cake Extraordinaire. In a bundt pan. Easy. That’s what this carrot cake is. If you are not baking this carrot cake, you are missing out on an extraordinary experience. It is that good. Real carrots, crushed pineapple, cinnamon, pecans. Cream cheese frosting. Need I go on?
When we were in my favorite store, Williams-Sonoma, the sales lady said you should try our carrot cake bundt mix. What? A mix? I thought. Not fresh. If I am going to make a cake, it is from scratch.
Call me a baking snob. I am. You should be, too.
There is nothing, I mean nothing like fresh, baked carrot cake. Moist. Oh my.
Thank you Williams-Sonoma for planting the carrot cake seed. Inspiration was born.
Why was I in Williams-Sonoma? To buy a new bundt pan. Nordic Ware no less. I have many of their baking pans. Just not a regular, original bundt pan. I had been using a silicone one from Pampered Chef, which I love. I felt I needed a good metal bundt pan. There is just something about baking in metal that feels good. Nordic Ware makes the best baking pans. I should know. I own all of the holiday pans Nordic Ware sells. Well, almost. That was an exaggeration.
You need to get out your food processor for this recipe. To grate the carrots and chop the pecans. No food processor? No worries. Use the good old box grater for the carrots. A knife for the pecans.
Tip – Use Baby Carrots for Carrot Cake
I do have a confession to make. I hate to peel carrots. You know how hard they are to peel. Long and skinny. I cheated, I grated baby carrots. They are already peeled. Score.
Ready to bake?
To finish off this cake, I placed whole pecan halves all around the top. This just makes the cake pretty. A cake stand helps, too. When you bake you can pull out all the stops for a lovely presentation. Not that you need it. With family members asking when they can eat the cake. Yes, this cake was devoured.
Keep the cake in the refrigerator due to the cream cheese frosting. It will still be moist. Trust me on this.
Go bake this cake.
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