Friday, March 29, 2013

Very Moist Carrot Cake

         By request, here is a carrot cake with homemade marzipan carrots and cream cheese icing, dusted with toasted coconut that I made for Easter.

The marzipan will look gritty when you first make it due to being made from ground almonds, and for a moment you'll doubt if this will work out, but when you work it and shape it, it will take on a smoother texture, similar to play dough.

Often, carrot cakes tend to be dry in texture, however this cake is moist due to the addition of a few tablespoons of sour cream to the batter. Carrot cakes I've had in the past were really sweet, so I reduced some of the sugar that goes into the cake and cream cheese frosting.

Happy Easter!

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