This moist and delicious carrot cake uses edible gold leaf to look like a real bar of gold.
1 ½ cups granulated sugar
¾ cup plain yogurt
3 large eggs
3 cups grated carrots (approx. 3-4 carrots)
½ cup vegetable oil + extra for pan
2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 ½ tsp cinnamon
1 tsp salt
pinch ground cloves
pinch ground nutmeg
250g cream cheese, room temperature
1 ½ cups unsalted butter, room temperature
1 tsp vanilla extract
2 ½ cups confectioner’s sugar
Edible gold leaf
Let's get Cooking...
Bake the cake: Beat the sugar and yogurt in a bowl with an electric mixer. Add the eggs one at a time, beating until fully combined. Add the carrots and oil and fully combine. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, salt, cloves and nutmeg. Add to the egg mixture and beat until combined. Grease a 9”x13” loaf pan with some extra vegetable oil and pour the batter into the pan. Bake at 350F for 30-35 minutes, until a skewer inserted into the center comes out clean. Place the pan on a wire rack and cool completely in the pan.
Make the frosting: Beat the cream cheese and butter with an electric mixer until smooth. Add the vanilla extract and combine. Add the confectioner’s sugar one cup at a time, then beat for 2-3 minutes, until fluffy.
Assembly: Use a serrated knife to slice the top off the cake and create a flat surface. Place cut side-down, then slide the top and sides to create sharp edges, like a gold brick! Spread a generous amount of cream cheese frosting onto all sides of the cake. Place the remaining frosting into a piping bag fitted with a medium-sized round tip and pipe the gold bar markings onto the surface. Place the cake in the fridge until the frosting is firm, about 1 hour. Use a clean, dry paintbrush to cover the entire surface in edible gold leaf. To mold the gold leaf around the text, you can use an empty squirt bottle to use air to press the gold leaf into the crevices. Enjoy!