Carrot Cake with Natural Wreath Decoration | Festive Holiday Baking

One of my favorite things from the turquoise and orange brunch I shared yesterday is this decadent carrot cake.  Not only is the cake itself super moist and delicious, but I really love how the pretty "wreath" decoration on top turned out:

For some reason, I've become really obsessed with beautifully decorated cakes - my Pinterest "Desserts" board is full of them.  I keep waiting for the perfect special occasion to go all out on some artsy homemade cake topped with piles of delicious candy and edible decoration (like this beautifully decorated cake or this one), but I just can't bring myself to do it!  Even though I'm treating myself during the holidays to some sweet treats, cutting back on sugar is always in the back of my mind and topping an already sweet cake with candy seems like a recipe for a stomach ache.  

For this dessert, I decided that I just had to add some holiday flair but, because the carrot cake was rich enough, I turned to the produce aisle in search of some decoration.  After topping my cream cheese icing with generous handfuls of unsweetened, shredded coconut, I used a package of rosemary, orange slices, and blueberries to create this pretty wreath topped cake.

I LOVE how it turned out!

Wondering about the taste?  When it was time to serve the cake I removed the wreath and served the carrot cake plain and there was absolutely NO hint of rosemary flavor, even when the "wreath" sat atop my cake for a good three hours while I fussed with photos.  We even had neighbors over for a slice and they were SO enamored with the moist carrot cake recipe - no one detected even a hint of rosemary.  Unwilling to waste a delicious sprig, I set aside the rosemary for a slow cooker recipe (the coconut prevented any icing from sticking to it).

Have I mentioned this cake is moist?  I snapped that photo of the slice yesterday (Thursday) but I baked it on Sunday!  It tastes so fresh, even after all of these days in the fridge.  Here's the recipe for anyone who is interested (and here's a link to my sugar-free carrot cake, which is also pretty darn tasty).

Carrot Cake Recipe:

This recipe makes the deliciously tall, double-decker carrot cake I made.

• 2 cups sugar (now you know why it's soooo tasty) 
• 2 cups grape seed oil
• 6 eggs
• 6 tbsp sour cream
• 4-6 large carrots, grated
• 3 cups flour
• 3 tsp baking powder
• 3 tsp baking soda
• 2 tbsp cinnamon
• 2 tsp nutmeg
• 2 tsp ginger
• 1 tsp vanilla extract

Pre-heat the oven to 350 degrees.

Beat the oil and sugar, then add the eggs and vanilla extract. 

In another bowl, sift the dry ingredients.  Add to the wet ingredient slowly, mixing well.  Stir in the shredded carrots and sour cream.

Pour into two 9" spring form pans and bake for 1 hour, or until a knife inserted into the center comes out clean. 

Cream Cheese Icing Recipe: 

• 2 blocks cream cheese, softened
• 2 tbsp butter, softened
• 2 cups icing sugar

Beat the cream cheese, butter and icing sugar together until smooth.  I'm no expert at decorating a cake, but I have learned to wait until the cake has cooled completely before icing.  Place the first cake onto a cake stand or platter and apply a thin layer of icing to the top.  Place the second cake on top and press gently.  Then use a spatula to spread the icing onto the top and side of the cake.

Wintry Wreath Cake Decoration:

• One package fresh rosemary
• One mandarin orange
• Blueberries or other berries
• Handful of shredded coconut 

Sprinkle the top of the carrot cake generously with shredded coconut.  Using kitchen sheers, snip the rosemary into approximately 2" pieces.  Place the small sprigs in a circle shape, angling them ever-so-slightly so some face toward the center and some to the edge, tucking in the ends when possible.  Add orange slices or berries - imagine how pretty cranberries would look!

Store in the refrigerator, covered. 

This was a delicious way to add a little festive, holiday flare to my cake, without adding more sugar!  For a leafier wreath, I recommend fresh peppermint - which was my second choice, but I loved the classic wintry look of "rosemary," which resembles evergreen wreaths.   This edible ivy is pretty cute too.

Easy + Delicious Refined Sugar-Free Carrot Cake Recipe

I have finally reached my 50 pound weight loss goal!  I've been really focused on my health since the end of September and getting to a healthy weight, while developing healthier eating habits, is just part of that goal.  I'm working on a post about my weight loss, but I'll admit that I'm a little apprehensive about sharing something so personal.

In the meantime, I've really enjoyed sharing some of my kitchen experiments as I try to tweak my favorite desserts to reduce their sugar content.  I have been working diligently to curb my sugar cravings and, ultimately, stave off the diabetes that runs in my family, but every now and then a sweet treat is nice, so I've been working to find a few healthier alternatives to have in my baking arsenal. 

Carrot cake is one of those desserts that I have easily convinced myself is healthy in the past (it has carrots!), but in reality the sugar, fat, and caloric content on a typical carrot muffin is staggering!  It's one of my favorite desserts, though, so recently I fiddled around with my carrot cake recipe, trying to make a healthy carrot cake.  Frankly, I'd still classify this carrot cake as an "indulgence," but it is sugar-free and grain-free - even the icing - so it's more in line with Sarah Wilson's I Quit Sugar program, which has helped me immensely.  This sugar-free carrot cake recipe is made with coconut flour, brown rice syrup, and stevia so, while it's still high in calories and fat, it doesn't have the high sugar content of a traditional carrot cake.  To lower the sugar content even more, you can skip or cut back on the pineapple. 

Refined Sugar Free Carrot Cake Ingredients:

• 1/2 cup coconut flour
• 1 cup shredded carrots
• 1/4 cup fresh pineapple (optional)
• 1/2 tsp baking soda
• Splash of lemon juice
• 1/4 tsp sea salt
• 1/2 tsp ginger
• 1 tablespoon cinnamon
• 1/2 nutmeg
• 4 eggs
• 1/4 cup oil (I used olive, melted coconut works too)
• 1/2 cup brown rice syrup

Cream Cheese Icing Ingredients:

• One package full fat cream cheese, softened
• 1 tbsp butter, softened
• 1/4 cup stevia (I used Truvia, which has a milder after taste than other stevia brands)
• Splash of milk (I had coconut milk on hand) 
• Unsweetened, shredded coconut

Sugar-Free Carrot Cake:

When you bake with coconut flour, you need to add an alarming number of eggs so don't worry - that's not a typo!   Combine the eggs, oil, lemon juice, and brown rice syrup until mixed thoroughly.  Stir in the coconut flour, baking soda and spices until well mixed.  Add the shredded carrot and pineapple.

Pour in a well greased loaf pan.  Bake at 350 degrees for about 40-45 minutes (oven time may vary).  Allow to cool, then transfer to a wire rack where it should cool some more.  Half an hour later and my cake was still a touch too warm for icing, so I would wait an hour next time.

Sugar-Free Carrot Cake Cream Cheese Icing:

Use an electric mixer to combine the softened butter, cream cheese, and stevia.  Try with a little less stevia - maybe a 1/8 cup - and taste test.  Some people cannot handle the aftertaste of stevia, but I found the Truvia brand I used was milder than others, plus the delicious carrot cake and cream cheese overpowered the stevia and all I tasted was a mild sweetness.  If you find it sweet enough, skip the rest of the Stevia.  I added a splash of coconut milk to help make the icing a little easier to spread, but it's optional.

I topped my carrot cake with some unsweetened, shredded coconut, sliced dragon fruit (so pretty - and delicious, I'd never had one before!), pineapple sticks, and kiwi - simply because it looked pretty, but the fresh fruit does increase the overall sugar content.

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