An Anniversary: Carrot Cake with Cream Cheese Frosting

What kind of cake do you envision for an anniversary?

When I asked my husband what kind of cake he wanted for our 4 year wedding anniversary, he said:

"Carrot Cake!!!...with Cream Cheese Frosting!"

Yes...it's suppose to be a carrot. A BIG CARROT!
I KNOW it looks like a pumpkin...dangit.

I LOVE MY HUSBAND! This just defines how truly unique and special he is!

I had a white cake in my mind, kind of like the top tier of our wedding cake...but what a great way to change it up!

I guess I should have made the border brown...like dirt.
Would that have made it look more like a big carrot?
Just say..."yes"...with a convincing smile!

I thought that this was a perfect opportunity to try my hand at using fondant.

Made with care...and A LOT of confectioners sugar.

I even made it myself!!! I used the Wilton Rolled Fondant Recipe. It took a LONG time to knead...I was tired, sore, you name it!

But it was worth it! If you buy at the store it's $17.99! Booooo!

So smooooth!

I had so much fun! I LOVE working with  fondant...it tastes like PURE sugar, so we didn't eat it but it's so pretty!!!

Luckily I added a THICK layer of cream cheese frosting under the fondant!

This cake is made with fresh, organic carrots! YUM!!

3 packed cups to be exact!

I used 6" pans, and layered them.

Dog food? NO...heaven!

There was enough batter to make a few cupcakes too! YAAAAAY!

Pecans on top because I like using pecans more than walnuts!

I love this cake...so good and flavorful! The frosting is very cream-cheesy...not too sweet!

Pecan Power!

SOOOO much better than eating just a carrot!

I love you dear Eric. Thank you for being the man of my dreams and so much more. YOU are my happiest place on earth and thank God everyday for your love, support, and youthfulness. To endless more years of laugher and love!

So many miracles in 4 years!
Photo Credit: Jerek Barcelona

Love you all! Take Care and God Bless!

Carrot Cake with Cream Cheese Frosting

Print Recipe Yield: 10-12     Prep Time: 30 minutes    Total Time: 1 and 1/2 hours Ingredients: Carrot Cake 2 and 1/2 cups unbleached all purpose flour 1 and 1/4 teaspoons baking powder 1 teaspoon baking soda 1 and 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 1/2 teaspoon salt 3 cups freshly grated carrots 1 cup chopped toasted pecans 1 and 1/2 cups granulated sugar 1/2 cup packed light brown sugar 4 large eggs, room temperature 1 and 1/2 cup vegetable or canola oil Cream Cheese Frosting 8 ounces cream cheese, softened 5 tablespoons unsalted butter, room temperature 1 tablespoon sour cream 1 teaspoon vanilla 1 and 1/2 cup confectioners sugar Directions: Carrot Cake 1. Preheat oven to 350 degrees. Butter and flour two 6" cake pans + 6 cupcake tins (you can also use a 9x13, two 8" pans, or two 9" pans and adjust the time accordingly). 2. Shred carrots and set aside.  3. Chop pecans and set aside. 4. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves until combined. Set aside. 5. In a large bowl, whisk the granulated sugar, brown sugar, and eggs until frothy.  6. Slowly add in oil and combine completely. 7. Stir in the carrots, pecans, and dry ingredients. 8. Put 2 cups of batter in each 6" pan, and fill cupcake liners 2/3 full. 9. Bake cakes for 30-40 minutes or until a toothpick comes out clean. Cupcakes will bake for 18-24 minutes.  10. Let cakes cool in pans for 10 minutes, then take them out and let them cool completely on a wire rack. 11. Decorate as desired and enjoy! Cream Cheese Frosting 1. Using a electric or standing mixer with the paddle attachment, beat all of the ingredients on medium speed until combined. (pretty easy huh?!) Recipes gently adapted from Cooks Illustrated