Sunday, December 13, 2009


The Classic Carrot Cake from Rose's Heavenly Cakes was simple to make and has a lovely white chocolate cream cheese frosting that is easily made in a food processor.

The kumquats are from my garden, I candied them a couple days ago.

I make carrot cakes all the time so I was anxious to try Rose's recipe. My recipe calls for crushed pineapple, Rose's uses raisins. My carrot cake has some spices like cinnamon, allspice and clove, Rose adds cinnamon and cocoa powder.
The flavor of the cake is great, my husband loved the raisins. I put walnuts around the outside and on top because he loves them too.
We both enjoyed this cake, I don't think I will abandon my regular recipe but this is a nice alternative and I loved the white chocolate cream cheese frosting.


Nicola said...

Your cake looks fantastic. I kind of liked that this was such a plain carrot cake - the simplicity was refreshing.

Raymond said...

This looks great. I also opted for the raisins and coated mine with walnuts as well. Very tasty.


Patricia @ ButterYum said...

Lovely as usual! I really like your reversed shell border in combination with the nuts. Great job!!


Alpha Baker Joan said...

Your work is always so inspirational. I look forward to seeing what you do, and am never disappointed.

Bungalow Barbara said...


I was thinking it would be nice to have a "totally over the top" sort of carrot cake recipe as well as Rose's. Hers is indeed classic but sometimes you want to go for excessive instead!

Caspar said...

I love your blog - never posted but you have given me the courage to try a number of recipes of yours. Granted, they didn't quite look like yours but they were usually delish! Thanks for your passion (and your recipes that actually work!)!

PAM said...

Your welcome Caspar and thank you for your sweet comment. You're right, I am passionate about what I do and look forward to baking each day. You have inspried me to continue to share my passion.