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Carrot Cake
Author: Jackie
Ingredients
  • Carrot Cake
  • 1 ½ cups vegetable oil
  • 1 cup white sugar
  • ½ cup brown sugar
  • 4 eggs
  • 2 cups Bob's Red Mill Unbleached All-Purpose flour
  • 2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 cups finely shredded carrots
  • 1 cup chopped nuts , optional
  • Silky Cream Cheese Icing:
  • 8 ounces unsalted butter , softened
  • 8 ounces cream cheese , softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Spray three 8inch cake pans with nonstick cooking spray.
  2. In the bowl of your mixer, combine oil and sugars, beating until well blended.
  3. Add eggs, one at a time, mixing well.
  4. Sift dry ingredients together and add to batter gradually.
  5. Beat until smooth.
  6. Add carrots and nuts. Beat 30 seconds.
  7. Bake cakes for 30 minutes or until a toothpick comes out clean. Cool.
  8. To make the Silky Cream Cheese Icing, beat cream cheese and butter together until fluffy.
  9. Turn mixer to low and beat in powdered sugar, add vanilla.
  10. Beat on high for 5 minutes.
  11. Once the cakes are cool, frost.
  12. Top with colored shredded coconut or edible grass, speckled french macarons, and extra Robin's Eggs.
  13. Enjoy within 2 days.