Can you spot the cake? It is in the basket. This 9x13 carrot cake was a perfect addition to our brunch table, and fun too. This isn't just for a Spring Brunch. With its warming spices, it is perfect for a Fall or Winter celebration as well.
2 cups Flour
2 cups Sugar
1 ½ cups Oil
3 cups Grated Carrots
1 tsp Salt
4 tsp Cinnamon
3 tsp Baking Soda
Cream Cheese Frosting
1 - 8 oz package Cream Cheese
1/2 stick Butter
1 box Confectioner's Sugar
2 tsp Vanilla
Preheat the oven to 350℉ (177℃)
This makes a 3-layer 9” round cake or a 9x13 sheet cake. Prepare your pans by buttering and flouring them.
Cream oil, sugar, and eggs together.
Add four, salt, baking soda, and cinnamon. Mix to combine. Fold in the carrots last.
The round cakes bake for about 20-25 minutes the sheet cake for 40-45 minutes.
Prepare the Cream Cheese Frosting while the cakes bake.
Cool and then frost with Cream Cheese Frosting.
This cake comes together really quickly and is pretty foolproof.
Shortcut - use pre-shredded carrots.
Any neutral oil is fine - corn, canola, safflower, even vegetable.
The decorations for this Easter version were:
Frosted the cake with cream cheese frosting, but didn’t need as much as the recipe
Ground chocolate cookies for the soil
Strawberries dipped in orange candy melts for carrots. I kept the tops on the strawberries for the tops of the carrots
Large marshmallows cut in half for the bunnies
Royal icing for the bunny feet
1 egg white beaten
Powdered sugar until a piping consistency
Put the icing in a piping bag, or small plastic bag, and then cut off a small bit of one bottom corner.
Pipe first and let harden. I took a small bit of the icing and colored it pink for the bunny feet pads. I piped the basic foot and then added the pads on top.