Simply put, this cake is amazing. It’s Brian and my dad’s favorite, and it’s definitely one of mine too. It takes a while to make just because there is so much stuff in it, but I promise that it will be worth it! And all that stuff makes it easier to rationalize when you are eating it for breakfast for days afterward (this cake is HUGE!)
Yes, Brian frosted his own birthday cake. He is a cake frosting wizard, and he offered so… I took him up on it. Check out his skills!
- This time I made the cake the day before and then frosted it the next day, which worked well except make sure you flip the cakes out of the pans to cool! I forgot, so my mom Googled it and it said that if you heat them at 250 degrees then they will come out. That mostly worked, but there was still a chunk out of one of them. Also, screw oiling the pan, go for the Baker’s Joy.
- Instead of using a sieve for the pineapple, I did as my mom suggested- squeeze all the juice out of it by hand until it’s almost dry. This might be because we don’t have a sieve, but apparently if you don’t get all the juice out the cake will fall apart on you. It’s a really moist cake.
- A few years ago I made this cake without the carrots. I know. See that giant thing of carrots? It wasn’t in there. And guess what? It was still good. It didn’t seem that weird. This cake is awesome.
- I grated the carrots in my mom’s Kitchen Aid using the grater attachment.