"Best Carrot Cake I have EVER had" (BF)
"I LOVED, LOVED it. I want to marry it and have little baby carrot cakes so I can eat those too. Yumm!" (M.I.)
I made this cake for my parents 34th wedding anniversary party. Carrot cake is my mom's favorite and since she deserves most of the credit for the past 34 years, she gets to pick the cake (sorry dad).
I used fresh grated ginger for both the cake and frosting (only 1 teaspoon for the frosting in case it was too strong for the kids) and it made a world of difference. The orange peel (organic) also added a burst of flavor to the frosting.
The cakes baked for 39 minutes (rotating at 20). It was hard to cut, stack and frost 4 layers of cake but totally worth it. Make sure to eat it cold out of the fridge.
PS. I love my mom and dad and am forever grateful for their love and support but I am NOT making Mini Marzipan Carrots!
113 to Go!
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