Carrot Cake

Use our recipe for Easter French Macarons as a delightful topper to this easy carrot cake.  Recipe courtesy of Jacqueline Bruchez from The Seaside Baker.

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Servings 8 - 10servings
Prep Time 20minutes
Cook Time 30minutes
Passive Time 60minutes
Submitted By Jacqueline Bruchez from The Seaside Baker
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 2
You:
Rate this recipe!
Servings 8 - 10servings
Prep Time 20minutes
Cook Time 30minutes
Passive Time 60minutes
Submitted By Jacqueline Bruchez from The Seaside Baker
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Spray three 8-inch 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. Divide batter between prepared cake pans and smooth evenly.
  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.
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