This carrot cake is perfectly spiced, moist and unbelievably good! Using candied carrot peels as decoration (optional), cream cheese frosting and sweetened shredded coconut, this cake is simply the best — I make it all the time.
My Ultimate Carrot Cake with Candied Carrot Peels recipe is one of my favorites from Zoë Bakes Cakes. I make it a lot. For birthdays, for Tuesdays, for family gatherings, it was the first cake my boys ate, because I could justify giving a baby cake, if it had carrots. I’m not suggesting it replace baby food, but for their first birthday cakes, it was my go to. I put this cake and many more of my all time favorites into my new book, Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More:
I was inspired to use the whole carrot after making Cenk Sönmezsoy’s Perfect Apple Pie, which uses every single bit of the apple to make the pie, core, peel, and seeds are all used to extract as much apple flavor as possible. I love that he didn’t waste a bit of the fruit. I usually peel the carrots and toss them away into the composter, which honestly doesn’t cause me too much guilt, but why not use them for the cake? I just washed the carrots, peeled them, and candied the peels. They go through several stages while baking. First they turn to carrot leather, chewy and soft, then they dehydrate fully and turn to a snappy, brittle, sweet, but earthy candy. Delicious.
You can watch me make the cake and carrot candy (plus a picture of my son eating his first carrot cake – 19 years ago) in my instagram video and find the recipe below.Read More