Cake of the Day: Carrot Cake with Ginger Cream Cheese Frosting
Photo: Karen Chan
Los Angeleno Karen Chan calls her food blog HonestlyYUM “a destination for food, cocktails, entertaining, and all things YUM!” She’s true to her word: Along with photographer Todd Wagner, Chan offers seasonal recipes, DIY crafts, and delicious libations for the perfect dinner party, among other tips.
For this column, of course, we interested in cake. To make everyone’s springtime favorite, carrot cake, extra light and fluffy, Chan mixed vegetable oil into her batter. Her tip for baking even, level layers? Cake strips. She wraps each cake tin with water-soaked strips of aluminized fabric that prevent the outside from getting too hot. She layers each tier with cream cheese frosting, leaving the sides bare, and tops the cake with chopped nut “soil” and whole carrots.
Chan, this is honestly YUM.
Get this recipe: Carrot Cake with Ginger Cream Cheese Frosting
Photo: Karen Chan
More carrot cakes you will love:
Parsnip cake with candied kumquats
