Ultimate Carrot Cake - This 1970's carrot cake is unforgettable! It's the ultimate dessert because it's Perfect for Easter, all holidays, birthdays, wedding anniversaries, special occasions and of course family gatherings. Ok...and don't forget any day of the week. Simply irresistible!
I like to freeze the cakes until I'm ready to frost the cake. When ready, take them out and let them thaw and prepare the frosting. Then frost and store in a seal container.
Carrot cakes in general tastes better with time, to allow for the components to infuse and flavors interwine. You can prepare the cake several hours ahead or even a day in advance.
If making a day ahead, once made you can store in the fridge under a cake dome or in an airtight container. Take out of the fridge at least 4 hours before serving and allow it to come to room temperature.
To get the cake frosting texture effect. Place frosting in a plastic pastry bag and snip a large hole about an 1/2 inch or use a large ziplock bag snipping hole.
Start with piping the frosting out on the bottom layer cake and pipe around the border of the cake and then fill in with frosting continue piping until filled.
Add top of cake on top of the frosting and then start repeat frosting like the 1st layer.
Pipe a border around the bottom of the cake and then contine piping all the way around the cake starting from the bottom and working your way to the top.
Take a long handled spatula or rounded knife and smooth out the frosting as much as you want by working left to right in mid to small strokes using tip of spatula to get desired feathered effect.