I saw this cake in Cook’s Illustrated a couple of years ago and was so intrigued with the method of putting it together. I just had to try it because it makes serving cake so easy and the cake is so beautiful. You could do this with any of your favorite cakes. I can see it done with maybe a yellow cake with a beautiful fudge frosting or what about a coconut cake for the holidays? The only problem that I had with this method is getting it out of the pan without tearing the layers. Only because I did not have large cooling racks. If you have those then you are good to go. If you don’t I’ve got that one covered for you. Freeze the cake in the pan after it cools about 10 minutes. After about an hour or when the cake is good and firm. Place a cutting board or a large cookie sheet over the frozen cake and turn it out. Remove the parchment paper and cut into 4 equal pieces. Then you are ready to frost it up.
Now here are some step by step pictures to help you with the process. I don’t know about you , but I have some Thanksgiving cooking to do. Well, not really I have to make out my menu first then my grocery list. I’m running a little behind.
This is the cake in the oven. Notice the pan that I am using which is a very thin baking sheet that has been greased, floured, and lined with parchment paper.
Cool your cake for about 10 minutes. If you are using round pans you can proceed as you normally would and remove the cake , place it on a cooling rack, and let it cool thoroughly. If you are making the beautiful loaf cake, you will want to freeze the cake for ease of handling.
For the loaf cake cut the cake into 4 equal pieces. Now don’t do as I did your parchment paper should be on top. Put the cutting board or a baking sheet on top of your frozen cake. Flip it over. The top of your cake should be on the cutting board and the parchment paper on top. Then cut your cake in 4 pieces.
Now you are ready to frost this baby! Notice that I placed waxed paper under the cake to make the clean up so easy. Please don’t judge my uneven layers. We are not all perfect!
I put a thin layer of frosting on the sides and top. After covering the whole thing add more frosting to fill in the holes.
Now add the chopped pecans for the added flavor and beauty.
Cut and serve it up!
Carrot Cake and Cream Cheese Icing from Gracious Goodness Cookbook
- 1 1/2 cups oil
- 2 1/4 cups sugar
- 3 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 3 cups grated carrots
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Blend salad oil and sugar. Add eggs and blend.
- Sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice into mixture.
- Add grated carrots. I used my food processor to grate them.
- Add vanilla extract and pecans.
- Pour into a greased and floured pan that has been lined with parchment paper. You can used 2 9-in. round pans or 3 8-in. To make the loaf cake as shown in the photo use a 17-in x 11-in. or something close.
- Cook for about 15- 20 min. For the 2 9-in pan it will take about 40 min. to cook. For the 8 -in pans it will take 30-40 min. Pay close attention to your cooking time. It will depend on the pan size and the color of the pan.
- If you are making the loaf cake let it cook for about 15 minutes and divide into 4 each pieces. Freeze for about an hour. This will help your cake to stay together. Skip this step if you have large cooling racks.
- If you are making the round layers, let them cool for about 10 minutes and run a straight edge around the edge. Put a plate on top and flip over. Remove the parchment paper and place on a cooling rack. When completely cool frost the cake.
Cream Cheese Icing from Gracious Goodness
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 lb. confectioners’ sugar
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- Cream butter and cream cheese.
- Add sugar, vanilla extract and pecans.
- Blend well.
- Ice a cooled cake. Refrigerate iced cake.