Let’s eat cake! Carrot cake 🥕 It’s soft, packed with warm spices and unbelievably delicious : )
Where are my carrot cake lovers? I never cared for this dessert until my 30’s. It’s cRaZy because carrot cake is presently one of my top 5 favorites 😄💃 A scrumptious dessert with fantastic flavors 🍂
Patti Labelle’s heavenly carrot cake is just that….heavenly!! A popular request among colleagues, friends & family. I’ve made her cake into cupcakes and 3 layers. I filled three 6 inch cake pans. Please remember to lightly butter and flour each pan : )
Fall is approaching— this cake-a-licious dessert is perfect for gatherings & holidays. I piped decorative carrot decor on the top {optional} 🥕
I hope you have an awesome weekend! Stay safe, Shine bright and thank you for following 🧡💫 #carrotcakelove
Recipe by Patti LaBelle
Cake Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 teaspoon salt
2 cups sugar
1 cup vegetable oil
2 large eggs — at room temperature
2 teaspoons vanilla extract
4 4 oz jars carrot baby food — 1 1/2 cups
1 8 oz can crushed pineapple — well drained
3/4 cup chopped walnuts — 3 oz
1/2 cup raisins
Cake Frosting:
8 ounces cream cheese — at room temperature
4 tablespoons butter — at room temperature
1 tablespoon half and half or milk
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
4 cups confectioner’s sugar — 1 pound
15 walnut halves — optional
Aims To Confection 