PIES AND TACOS
With golden, crunchy exteriors and fluffy, tender insides, these crispy potatoes are easy to make and absolutely irresistible.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt and spices: cinnamon, nutmeg, ginger. Set aside.
In a bowl, whisk vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined. Gradually incorporate the dry ingredients into the wet ingredients. Fold in the grated carrots and optional add-ins like nuts or raisins. Divide the carrot cake batter evenly among the prepared pans.
In a bowl, beat softened cream cheese and butter together until smooth and creamy. Scrape down the sides of the bowl as needed. Gradually add the powdered sugar, one cup at a time, mixing until fully combined and smooth. Stir in the vanilla extract and a pinch of salt.
Level the tops of the cakes if necessary. Place one cake layer on a serving plate or cake board. Spread a generous layer of frosting on top. Repeat the process with the second and third layers.
Once stacked, frost the top and sides of the cake with a thin layer to seal in any crumbs (a crumb coat).
For a professional touch, use a piping bag to pipe decorative swirls around the top edges of the cake. To add a playful element, pipe tiny carrot shapes on top of the cake, with orange for the carrot bodies and green for the leafy tops.
Whether you’re serving them with dinner or as a snack, these potatoes are sure to be a hit.