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I used walnuts but pecans and pistachios would be awesome as well. Use any chopped nut you want in the cake batter.You can make this carrot sheet cake a bit healthier by replacing half of the white flour with whole wheat.You can also freeze individual slices of cake and let them thaw on the kitchen counter overnight. If you want to store it in the fridge, that’s fine but make sure to put it into a cake tin or a sealable big Tupperware. I store the carrot cake at room temperature if I plan on eating it on the same day. What is the best way to store this carrot cake? You butter and cream cheese should be at room temperature to get the perfect white and fluffy frosting.I use rum but you can do Cointreau – or orange juice. Make sure you soak your raisins and don’t throw out that soaking liquid.Make it one day ahead of time and the flavor and texture will be outstanding. The carrot cake tastes best if it has at least 6 hours time to rest so that the cake can absorb the caramel drizzle completely.After grating the carrots, I put them on 3 layers of kitchen paper towels and give them a good squeeze to prevent the carrot cake batter from getting too moist.Tips for making this award-winning carrot cake recipe: Or you can just leave things simple and sweet. Some marzipan carrots or chopped pistachios would be a good idea. You can dress the carrot cake up a bit more by piping the cream cheese frosting onto the cake with a piping bag. And no, we sometimes just don’t have the time to make a layer cake, right? It’s the perfect decadent homemade dessert for Easter or any occasion that you need a simple yet amazing cake for. You want to cut it into smallish pieces because this cake is seriously rich!
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Since it’s made in a large deep sheet pan this cake easily feeds 15 – 20 people. I usually make the sheet cake at least one day ahead of time, drizzle, wrap the pan in cling film and let the carrot cake just soak up all that glorious caramel. Now, the longer you allow for the carrot cake to soak up all the delicious caramel, the better! What takes this easy carrot sheet cake to the next level of moistness is the homemade buttermilk caramel fudge drizzle we pour on top of the warm sheet cake.
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The secret to this award-winning carrot cake recipe? This Carrot Sheet Cake is so incredibly moist and bursting with flavor.Īlong with pineapple, carrots, raisins, and coconut, I added lots of cinnamon and a little nutmeg and cloves to the carrot cake batter.
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What I love about this carrot cake recipe is that it has the perfect ratio of cream cheese frosting to cake!.The cake is extra moist thanks to a caramel drizzle which is poured on top of the freshly baked carrot cake.This carrot cake does not skimp on anything! It comes with all the favorite add-ins – grated carrots, pineapple, shredded coconut, and raisins.The carrot cake recipe makes a 9×13 sheet cake making this the perfect easy dessert for a big crowd!.Why this easy carrot cake recipe is the best out there: Guess what was gone first? YES, this carrot cake! Apparently, people fought over it and declared it the best carrot cake ever! I first made this easy carrot sheet cake for a fancy Easter Brunch event along with a bunch of elaborate jar desserts, truffles, bite-sized cheesecakes, cupcakes etc. In fact, it will ruin all other carrot cakes forever. This carrot cake recipe is one you will want to print out and pin to your fridge. I love the Easter holidays for many reasons, but really, I just want to go completely overboard with carrot cake. This Award-Finning Carrot Cake recipe will transform your Easter Brunch into a Hip-Hop-Happenin’ Bunny patch. This award-winning Carrot Cake recipe features crushed pineapples, coconut, raisins and a smooth & tangy cream cheese frosting – an easy Easter dessert that is simple to throw together and feeds a large crowd.