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This carrot cake recipe is a sure crowd pleaser. The first time I made it for my family, they absolutely flipped over it, all of them asked for a second serving. And I understand why, it is moist and full of flavor.
When you bake this cake, it will fill your house with a heady aroma of spices such as cinnamon and nutmeg.
This recipe is easy to make. The longest amount of time taken will be grating the carrots.
Use a large setting for grating the carrots. Grating it finely will just release the juice and it will affect the cake texture.
Although this carrot cake is good on its own, it is just not complete without the cream cheese frosting. Nuts and raisins are, of course, according to personal taste.
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Decorate your carrot cake with carrots made out of rolled fondant, marzipan or gum paste. Color the paste orange and green.
Make a ball about 3/4” or 20 mm in diameter.
Make a small log by rolling the paste between your hands. Make a cone shape by applying pressure only on one end while rolling.
To make the stalk, get a small ball of green paste and flatten it with finger. Make some slits on the top part with a knife. Pinch together the uncut, bottom part.
Poke a hole on the top part of the carrot with a skewer. Moisten the pointed part of the stalk and insert in the hole.
Using a knife, lightly make random lines on the carrot.
Place on carrot cake and enjoy!
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