Desserts with Tori
By: Tori McGeehon
November 8th 2018
The holidays are approaching fast.. very fast…
If you are in charge of bringing a dessert to your holiday gathering, but are tired of bringing boring grocery store dessert, blow your friends and family away with this easy, beautiful, home-made carrot cake!
And I mean, it’s delicious so even if it’s not for your holiday gathering– treat yo’ self!
I bet you’re wondering how to create this masterpiece. Well, you’re in luck– below I will take you, step-by-step, on a journey of impressing your friends. Get your pans ready boys and girls!
INGREDIENTS
2 1/2 cups Flour
1 1/2 teaspoons Baking Soda
1 1/4 teaspoons Baking Powder
1 tablespoon Cinnamon
2 teaspoons all spice
1/2 teaspoon Salt
2 cups Sugar
4 Eggs
1 cup Veggie Oil
1 teaspoon Vanilla
2 cups shredded Carrots
3/4 cup sweetened coconut
1 8oz can Crushed Pineapple (drained)
1 cup raisins
FROSTING
1 stick butter
1 8oz block cream cheese
5 cups powdered sugar
1 tbs vanilla
(Carrots and raisins for garnish)
HOW TO PUT THIS ISH TOGETHER
So start by measuring out all the dry ingredients into a mixing bowl. In a separate bowl whisk the eggs, oil, and vanilla together. On low, pour the wet ingredients into the dry, then immediately dump the pineapple in. Then you can add the carrots, coconut, and raisins. Once the batter comes together, pour into 3 sprayed 7” round cake pans and bake at 350*F for about 30 to 40 min until the center is no longer jiggly and cake starts to pull away from sides of pan.
Set aside to let cool
NOW LET’S MAKE THE FROSTING
Cream the butter until it’s smooth then add the cream cheese, once those two mix together add the rest of your ingredients (you may need to add some milk or water if the frosting is too thicc)
ASSEMBLE
So I just did little dollops of frosting all around the edge of the cake in between each layer using a piping Bag (but you could also use a 1oz scoop) then just filled the center with more frosting
You can garnish with more cinnamon, carrots, and raisins !
Refrigerate for as long as possible before transferring to holiday event!!! It always helps stabilize the cake during the car ride, if you don’t have to travel then just take out of refrigerator 30 mins before serving.
As always, if you have any questions about my recipes or suggestions please reach out!
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Thanks, as always,
Tori McGeehon
If you would like to learn a little bit more about what Tori does and who she is,
check out this page we put together for her!
Meet Tori McGeehon!
