Simply Frosted Carrot Cake - FOOD PHOTO SHOOT

in #photography5 years ago

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Blogging has made me realize a lot of things about myself that I never knew. One of which is the fact that I might be obsessed with cake. I wouldn’t have thought so but recently I’ve just wanted to bake cakes.

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So the “naked” cake look is another one of those trends that is really in right now and I’ve been on the fence about how I feel about it. For a while I thought I’d never do a cake like that because cake decorating is basically in my blood. Both my mother and my grandmother have been known for making beautiful, not to mention delicious, cakes and my grandma worked at Disneyland for years in cakes. She decorated so many cakes, sometimes even for famous people. Anyway, leaving a cake in such a plain, raw state seemed like something that would never happen.

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I have to admit that the look has grown on me though. Not only is it rustically elegant, but it saves time and makes cake decorating more approachable for those who fear the pastry bag. I’m sure that I’ll choose to decorate more often than not, but this was something that I think I’ll definitely do again.

How do you all feel about carrot cake? I remember thinking it was a weird and kind of gross dessert that only old people liked. How crazy I was when I was little. Carrot cake is basically a party in a cake form. There are so many things going on in there with the coconut and nuts, and pineapple, and spices, and yum! I added plenty of coconut to the cake too because that just had to happen.

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Bottom line, you just have to make this for Easter. It’s the perfect way to say hello to Spring, or, like me, hello to Autumn. You’ve gotta make it!

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Naked Carrot Cake with Coconut Cream Frosting


Time for celebrating Springtime! Carrot cake is just the thing to get ready for all the warmth and sunshine of the season.
Prep Time 35 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 cake (18-24 servings)

Ingredients


Cake:
4 flax "eggs" 1/4 cup ground flaxseed + 3/4 cup water
2 cups full-fat coconut milk
2 cups coconut palm sugar or raw turbinado sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon each of: cloves allspice ginger and nutmeg
2 2/3 cups gluten free oat flour
2 1/2 cups grated carrots
1 1/4 cups chopped walnuts
1 cup 100% crushed pineapple
1 cup unsweetened shredded coconut flakes
Coconut Cream Frosting:
1/4 cup coconut cream
1/2 cup coconut oil
4 - 4 1/2 cups powdered sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/4 teaspoon salt

Instructions


Cake:
Preheat oven to 350 degrees F (180 C) and grease 3 (8 or 9 inch) round cake pans. Mix together the flax and water and allow it to sit for at least 15 minutes until thickened.
Stir together the coconut milk and sugar in a large mixing bowl until smooth. Mix in flax "eggs" and add salt, vanilla, baking powder, spices, and oat flour then stir until combined. Add carrots, walnuts, pineapple, and coconut shreds then mix well.
Divide batter among the pans and place in oven to bake for 35 - 40 minutes or until toothpick inserted in center comes out clean.
Remove from oven and cool completely before frosting.
Coconut Cream Frosting:
Warm coconut cream and coconut oil together until smooth. Add to the bowl of a stand mixer and add the lemon vanilla, salt, and powdered sugar one cup at a time. Slowly add remaining powdered sugar and whip until light and fluffy.

Assemble:
Remove cakes from pans and trim tops if necessary. Frost in between each layer and decorate as desired. I used fresh flowers for mine.

Recipe Notes


If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

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ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

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If you're looking for more recipes check out some of my other recent posts!
  1. Quinoa + Roasted Veggie Salad + Lemon Tahini Sauce
  2. 4-Ingredient Chocolate & PB Cereal Bars
  3. Homemade Sushi Made with Black Rice
  4. Pistachio, Maple, & Almond Baklava
  5. Breakfast time! Berry loaded oats

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I think your carrot cake was yummy... even flowers look tasty)

That's so kind of you!

Carrot Cake is a weird concept but it's always tasted great when I get to eat it.

Yours looks perfect. I want a slice.

When I first heard of carrot cake (long, long time ago) I thought "yuck", but when I tried it, I fell in love with it and from then on, it was one of my favorite cakes.

Putting peanuts and coconut, just makes it 100% better. Would love to try your delicious cake. Looks amazing.

That's so great to hear. I'm really glad you like it.

carrot cake dose not exist in japan so I haven eaten it for 10 years. wish I could bake .

Oh, well maybe some time you can learn. Thanks for reading!

Wow! So awesome that I get to see a post on my favorite dessert of life a.k.a carrot cake! I live for it haha! 🤩🧡 Carrot cakes and carrot muffins are my absolute faves!
I really should do it myself one time! 792D910D-CC27-42B1-BFA4-F048D94A6E3C.png

I might not eat carrot cake every day, but I am definitely a huge fan! Got to try your recipe!

I really hope you enjoy it!

Hi, @gringalicious!

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Time to enjoy it all :D
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Haha, perfect gif!

I'd be fine with eating a delicious undecorated cake tbh. As long as it's delicious and pleasing to the eye (even without decorations)

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