April 8, 2017

Confetti Carrot Cake

I made this cake for Julia, who not only had a baby recently (check out the baby shower cake I made for her here) but was also celebrating a milestone birthday.  I wanted the cake to be something happy, blissful and festive.  I think a Confetti Cake checks all the boxes.   The rainbow of colors can't help but bring cheer to any occasion, no?

Julia's  favorite cake is carrot with cream cheese frosting so I turned to weelicious' awesome recipe.  It's the easiest thing to make and tastes fantastic!  For the cream cheese frosting I turned to my absolute favorite one from Cook's Country which uses a boiled milk paste.  Trust me when I tell you it's AMAZING and probably unlike any cream cheese frosting you've had before...super light, fluffy and not too sweet.

The best thing about this cake is how easy it is to decorate.  Once you fill and frost the cake just press the confetti sprinkles to the sides.  This technique hides a myriad of mistakes so you don't need to be a master decorator at all to get fantastic looking results.   Give it a try, you'll see!

Confetti Carrot Cake

Makes one three layered 6" cake

CAKE  (from weelicious)
3 cups grated carrots
2 cups all Purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1/2 teaspoon Salt
1 teaspoon ground cinnamon
4 large eggs
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapples with juice

Preheat the oven to 350 degrees.
Lightly spray three 6-inch round cake pans with nonstick spray.  Line the bottoms with parchment paper and set aside.

In a large bowl, toss to combine the grated carrots, flour, sugar, baking soda, salt and cinnamon.  Add the eggs, oil, vanilla extract and crushed pineapple to the bowl, and stir until combined. 

Pour the batter into the prepared cake pans and bake for 35 to 40 minutes, until a toothpick inserted comes out clean.  Transfer the cake, still in the pan, to a cooling rack to cool completely and then invert it onto a large wire rack. 


CREAM CHEESE FROSTING (from Cook's Country)
 1 1/2 cups granulated sugar
1/4 cup all purpose flour
3 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cups whole milk 
2 teaspoons vanilla extract
1 cup unsalted butter (2 sticks), cut in to 16 pieces
8 oz cream cheese, cut in to 1-inch pieces and softened

Combine sugar, flour, cornstarch, and salt in medium bowl. Slowly whisk in milk until smooth. Pour mixture through fine-mesh strainer into medium saucepan. Cook over medium heat, whisking constantly, until mixture boils and is very thick, 5 to 7 minutes. Transfer milk mixture to clean bowl and cool to room temperature, about 2 hours. 

With stand mixer fitted with whisk attachment, beat cooled milk mixture and vanilla on low speed until combined, about 30 seconds. Add butter and cream cheese, 1 piece at a time, and beat until incorporated, about 2 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Let sit at room temperature until stiff, about 1 hour.  

Frosting can be refrigerated in airtight container for 1 week. When ready to use, let stand at room temperature until softened, about 2 hours. Beat with stand mixer on medium-high speed until light and fluffy, about 1 minute.



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