Layered Carrot Cake By My Friend Gaby
Photo by Heidi Ryder
Between busy schedules, so many productions shooting all over the world, and growing families...my girlfriends and I use any chance we get to make time for each other. Today is my friend, Minka Kelly’s birthday and she snuck into La last week for a couple of days. Knowing her birthday was coming up, we decided to make plans for a lunch date and surprise her with a little early celebration.
Photo by Heidi Ryder
I’m in awe of the many talents all of my girlfriends have and my friend (and Minka’s bestie), Gaby Dalkin, is no exception. She’s making her Happy Place debut next month as my Boss Babe and she’s also sharing some amazing recipes for the fourth! So when she offered to make her delicious (and Mink’s favorite) carrot cake, I took her up on it. Happy Placer’s...this recipe is INSANE!!! It’s moist but has the perfect density. And please do not get me started on the CREAM CHEESE FROSTING!!! This cake didn’t stand a chance and getting the chance to celebrate one of my favorite humans made for the most perfect day!
I thought I would share Gaby’s genius recipe in honor of Minka’s birthday. It’s really a must try!!!
Enjoy!
Xx,
Jo
For the Carrot Cake
2 cups white sugar
1 1/2 cups vegetable oil (or coconut oil)
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
For the Cream Cheese Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract
Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using a large mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots.
Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
Using a mixer, beat all frosting ingredients in medium bowl until smooth and creamy.
Place 1 cake layer on platter. Spread with 1 cup frosting on top. Top with another cake layer. Spread with 1 cup frosting. Top with remaining cake layer. And more swirls of icing on top.
Top with flowers and decorations as desired