This moist and fluffy 4 layered cake is a simple delight. All the bunnies will be staring at it. 😉
The minimum for carrots is 3 cups. But...you can add an extra cup. There's no limits when it comes to carrots.
You can cover the sides with walnuts or pecans. Sadly I'm allergic, so I just piped a carrot using the remaining frosting.
Decorate the sides with this print made by and offset spatula. You can also just use a knife though.
This is a rustic cake, but it tastes amazing. The carrots and cream cheese work together to create an amazing cake, one that you cannot resist.
Level: 👩🏽🍳👩🏽🍳|Time: 1 hour, 10 minutes| Serves: 8|
4 large eggs room temp
1 cup granulated sugar
1 cup olive oil
2 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
3 cups shredded carrots (2-3 large carrots)
16 oz cream cheese
1 stick butter
2 cups powdered sugar
In a fitted stand mixer, beat eggs, sugar and olive oil until it's doubled in size. In a large bowl, sift flour, baking soda, and baking powder. Add the ingredients to the stand mixer along with the carrots. Pour into a 8" pan and bake for 30 minutes at 350 degrees F.
Meanwhile beat butter and powdered sugar together. It should have few clumps and feel like sand. Slowly add your cream cheese, and set aside.
To assemble, cut each cake in half with a knife. Frost each layer and save 1 tablespoon worth of frosting. Color this with orange food coloring and pipe a little carrot. You can also put walnuts in between each layer and decorate the sides as well.
- The Bored Baker 👩🏽🍳
This post is inspired by natashaskitchen.com.