Can we ever get tired of carrot cake? Not if we serve our carrot cake a different way every time! Here are 7 ideas.
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We like to make a signature way of making our food that shows our flair and creativity.
A signature way that’s unique and different from everyone else so when anyone sees our creation they know right away it belongs to us.
Use these ideas to create your signature carrot cake recipe.
Or, serve carrot cake each way and keep them guessing – and cheering for your baking skills.
Use a cake top stencil* that matches the season, holiday or your party theme for an easy but gorgeous way to serve your carrot cake.
If you have small stencils that match your party theme, you use decorator’s sugar to decorate each slice.
Carrot Bundt Cake
Make it as a carrot bundt cake. Sprinkle with icing sugar or drizzle with glaze.
Carrot Cake Loaf
Cook it as a loaf and serve sliced. Larger nuts and carrot shreds make it rustic. Frost, glaze – or not.
Carrot Cake Cupcakes
Carrot Cake Cupcakes With Mascarpone Cream Frosting and marzipan carrots. (Keep it simple with pre-made carrot decorations*.) The great thing about cupcakes versus cake is that they are made faster.
Carrot Dirt Cake
- Put a chocolate glaze on the whole cake.
- Cover with graham cracker crumbs, toasted coconut, or Oreo crumbs if you want dark dirt.
- The carrots can be frosting or orange fondant balls pressed into the cake with rosemary sprigs for carrot greens. Or use pre-made carrot decorations*.
(To toast coconut: 2 c finely shredded coconut on cookie sheet in 350°F oven, shaking pan often, for 5-10 minutes)
Carrot Cake Trifle
Carrot Cake Roll
This is made the same way as a jelly roll.
- Grease a jelly roll pan (or a cookie sheet with sides) and line with parchment. Grease the parchment and sprinkle with flour. This will make it easier to take the cake out of the pan while hot.
- Pour batter into prepared jelly roll pan. Make sure it is in the corners and spread evenly. Bake for 12 minutes. (Not browned. Test for doneness by pressing with your finger in the center. It should spring back.) Loosen the sides of the cake with a knife.
- *While the cake is still hot* generously sprinkle the cake with icing sugar, covering the whole cake. (This keeps it from sticking to the towel.) Lay a clean tea towel over the jelly roll pan. Place the bottom of another jelly roll pan on top of the tea towel (like you’re putting one inside the other). Flip them over and remove the pan the cake was baked in (which is now on top.) Peel off the parchment paper. Generously dust this side of the cake.
- Roll the cake in tea towel to cool: take the short end and fold it over the cake and start rolling. Completely roll cake in tea towel. When it cools rolled, it remembers this shape and won’t crack when rolled with a filling. *Cool completely.*
- While cake is cooling, prepare the cream cheese icing for the filling.
- When cake has completely cooled, gently unroll it, leaving it on the tea towel. Spread filling evenly on cake.
- Fold from short end and roll cake (without tea towel). Cover with plastic wrap and chill until filling is set, about 1 hour. You can refrigerate for up to 1 day.
- Sprinkle with icing sugar for a classic roll, or decorate the top with whipped cream and toasted coconut or walnuts just before serving.
- Serve immediately.
Need more help? Watch this video for a pumpkin roll. Same technique.
Want more? See all of our carrot cake recipes.
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