Pumpkin Carrot Naked Cake
Meet Jessica, an LA-based comedian and the magnificent baker behind this delicious creation. In her words:
"This is my riff on a naked cake. I pulled from 3 - 4 different recipes on the Internet and added in a few of my own tricks. This recipe will make an extremely moist, pumpkin carrot cake - perfect for a fall baby shower."
I can personally attest that this cake was INDEED moist and delicious and everything you could ever want in your mouth. It was the shining jewel of the food table at the Whimsical Bohemian Backyard Baby Shower. Top with flowers that fit your theme and enjoy!
HOW TO DIY
Cake:
3 cups all-purpose flour
2 1/2 tsp. baking soda
1 Tbls. ground cinnamon
1 Tbls. pumpkin pie spice
1/2 Tbls. nutmeg
1 1/2 tsp. salt
1 1/4 cup milk
2 1/2 tsp. lemon juice
2 tsp. vanilla extract
5 large eggs
1 3/4 cups pumpkin puree
2 1/4 cups granulated sugar
3/4 cups packed brown sugar
1/4 cup vegetable oil
1/2 cup apple sauce
1 1/2 cans (12 oz.) crushed pineapple, drained
1 1/2 cups (about 5 medium) carrots, grated
1 1/2 cups unsweetened, dried flaked coconut
1 1/2 cups walnuts, chopped (use whatever nut you like)
Directions:
1. Preheat oven to 350° F. Grease three 9-inch-round cake pans. Line the bottoms of each pan with parchment paper. You don't want your pretty cakes to get stuck!
2. Sift together flour, baking soda, spices, and salt in a medium bowl. Combine milk and lemon juice in seperate small bowl.
3. Beat eggs, pumpkin, granulated sugar, brown sugar, oil, apple sauce, pineapple, carrots, vanilla, and milk mixture in large mixer bowl. Gradually add in dry mixture. Beat until combined. Stir in coconut and 1 cup nuts with a spatula or wooden spoon. I always taste my batter to make sure it tastes good - maybe it needs more cinnamon? Or nutmeg?! Now is the time to add it. Pour into prepared cake pans.
4. Bake 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cakes will be a golden brown. Cool in pans for 15 minutes. Carefully remove to wire racks to cool completely.
5. Once the cakes are cooled, thoroughly wrap in cling wrap and freeze (at least 3 hours in advance to frosting - the longer the better! I had mine in the freezer for 2 days...)
Zesty Neufchâtel Frosting:
16 oz. softened neufchâtel cheese (or cream cheese)
1 cup softened butter
6 1/2 cups sifted powdered sugar
2 tsp. vanilla extract
4 tsp. orange juice
2 tsp. grated orange peel
1 tsp. salt
Directions:
1. Combine cheese, butter, and powdered sugar in a large mixer bowl until fluffy. Add vanilla extract, orange juice, orange peel, and salt. Beat until combined.
To Frost:
1. Since naked cakes have a tendency to dry-out, I recommend leaving this step until right before your party.
2. Remove cakes from freezer and unwrap.
3. Using a large serrated knife, carefully trim down the tops of the cakes if they need to be leveled.
4. Using a silicon spatula, place a dollop of frosting on your plate or cake stand to cement the cake in place. Spread an even layer of frosting on top of cake #1, place cake #2 on top of cake #1. Spread an even layer of frosting on top of cake #2 (I put a large amount of frosting between each layer becuase I LOVE cream cheese frosting. I eyeball the whole thing...make sure and leave enough for the top!) Flip cake #3 upside down for a beautiful top layer to your naked cake.
5. I prefer to ice the entire cake in a very thin layer of frosting. This way, all the crumbs stay in and it stays moist inside. This is purely personal preference. Once the whole cake is thinly frosted, I add a healthy layer of frosting to the top of the cake. Dipping the spatuala in warm water periodically helps smooth the frosting.
6. The rest is all artisty and personal preference. Still using my every day, silicon spatula, I take dollops of icing and schmear it on like plaster. Do this as much or as little as you like! I add some and scrape some off as I go.
7. Clean plate/cake stand. If you're like me, there will be frosting everywhere!
8. For final presentation, I find the prettiest side of the cake and frame all the fresh flowers around it in a way that makes me happy. I'm not perfect and my cake isn't either!
Thank you to my first guest contributor, Jessica!! Follow her on Instagram @justjessjanes
