JULY 1, 2017 | BY ADRIAN WILCOX
So the question is, “Why would a property imaging company want to talk about Carrot Cake?” Great question! We love Carrot Cake, but more importantly, there are some very practical uses for carrot cake in both real estate photography and in selling your home.
First, carrot cakes smell amazing when they are baking. You’ve probably heard of the old trick of baking cookies before guests come over. This is no difference except that the spicy smell of carrot cake can last much longer than cookies. Nothing says “Welcome Home” to a potential buyer like the spicy smell of a warm, freshly baked carrot cake. It could be (or at least should be) a deal closer.
Second, carrot cakes look amazing in photographs. A carrot cake on a stand placed in a beautifully staged kitchen is the perfect final touch for preparing your space for an Immersive Spaces capture session. (If you’re worried about clean up, we’ll be happy to take it off your hands at the end of your session so you won’t have to worry about it cluttering up your counter space.)
That brings us to the most important part of this post: the most amazing carrot cake recipe we have ever found. As connoisseurs of fine carrot cakes, we’ve tried them all. Some have been too spicy… some have been too dry… This one is just perfect. Give it a try and we’re sure you’ll agree. If you decide to give it a shot, we’d love to know what you think! Comment below and/or show us your handiwork on Instagram. (Be sure to tag us! Carrot Cake mentions will automatically get follows from us!)
- 1¼ cups unsweetened applesauce (or oil)
- 2 cups granulated sugar
- 3 eggs, room temperature
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts (optional)
- 1 tsp vanilla
- 1 cup Dole crushed pineapple in juice (not syrup) (not drained!)
Cream Cheese Frosting
- 1 cup butter (softened)
- 16 oz cream cheese (softened)
- 2 tsp vanilla
- 2 lbs powdered sugar
- top with toasted pecans or coconut if desired
- Preheat oven to 350 degrees.
- Combine applesauce, sugar, eggs, flour baking powder salt, vanilla, and cinnamon in a large bowl. Mix well
- Stir in carrots, coconut, pineapple, and chopped nuts.
- Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so using parchment for the bottom of pans will help prevent sticking.
- Bake for 35-40 minutes for the 9×13 and 9-inch pans and 25-30 minutes for the 8-inch pans. An inserted toothpick should come out clean.
- Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
For the frosting:
- Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
- Invert the cake onto a cake plate or stand.
- Apply a generous dollop of frosting and spread…
- Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
- Refrigerate for an hour before serving for best results.