😃🇺🇸🥕🍰🗓️❗️

[Floyd R. Turbo]

🤗

[quaint]

1. Carrot Cake Day! 😋

[Floyd R. Turbo]

2. 🤗

[sdfernando]

3. I LOVE Carrot Cake....

but I try to go easy on it, especially the frosting....too much sugar, which I try to avoid as much as possible....but sometimes the carrot wins!

[Floyd R. Turbo]

4. 😁

[quaint]

7. Substitute apple juice for sugar in the cream cheese.

Still sweet, but not too, and unrefined sugars are not quite as bad for us.

[sdfernando]

8. Thanks quaint! I don't make/bake carrot cake myself.

I don't even have any surgar in the house and try to stay away from fruit juices and a lot of fruits. I do eat berries, like blue, straw, black, rasp....as their fructose content is lower than say an apple or orange. I use stevia in my coffee (took some getting used to) and for some other treats. I like a serving of fresh mixed berries sprinkled with some stevia, and sometimes mix it in some greek yogurt.

[electric_blue68]

5. Ah, that's a nice fancy top decoration...

Dark chocolate is my thing; but carrot cake is one of several non-chocolate desserts I enjoy.

[Floyd R. Turbo]

6. ☺️

[mwmisses4289]

9. Oh, that looks delicious!

Will have to eventually find a no egg version to bake.

[Floyd R. Turbo]

10. 🤔

[justaprogressive]

11. Best Carrot Cake

When we say this is the best carrot cake, we really mean it.

https://www.southernliving.com/recipes/best-carrot-cake



By Pam Lolley

Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living.

Ingredients

2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. table salt
2 tsp. ground cinnamon
3 large eggs
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp. vanilla extract
2 cups grated carrot
1 (8-oz.) can crushed pineapple, drained
3 1/2 oz. flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting

Directions

Line pans:
Preheat oven to 350°F. Line 3 (9-inch) round cake pans with parchment paper; lightly grease and flour parchment paper. Set pans aside.

Combine dry ingredients:
Stir together first 4 ingredients—flour, baking soda, salt, and cinnamon.

Make batter:
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients.

Pour batter into prepared cake pans.

Bake, glaze, and frost:
Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.

Remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake.

How To Store Carrot Cake

Carrot cake needs to be refrigerated because of the cream cheese frosting.
Cover with a cake dome or plastic wrap. It'll stay good for up to five or six days.

[Floyd R. Turbo]

12. 🤤