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Preheat oven to 350 degrees. Spray three 8inch cake pans with nonstick cooking spray.
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In the bowl of your mixer, combine oil and sugars, beating until well blended.
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Add eggs, one at a time, mixing well.
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Sift dry ingredients together and add to batter gradually.
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Beat until smooth.
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Add carrots and nuts. Beat 30 seconds.
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Bake cakes for 30 minutes or until a toothpick comes out clean. Cool.
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To make the Silky Cream Cheese Icing, beat cream cheese and butter together until fluffy.
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Turn mixer to low and beat in powdered sugar, add vanilla.
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Beat on high for 5 minutes.
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Once the cakes are cool, frost.
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Top with colored shredded coconut or edible grass, speckled french macarons, and extra Robin's Eggs.
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Enjoy within 2 days.