Ingredients

• 1 1/2 cups Vegetable Oil
• 1 cup Granulated Sugar
• 1/2 cup Brown Sugar
• 4 Eggs
• 2 cups Unbleached White All-Purpose Flour
• 2 tsp Baking Soda
• 2 tsp Baking Powder
• 2 tsp Ground Cinnamon
• 1 tsp Salt
• 3 cups Finely Shredded Carrots
• 1 cup Chopped Nuts optional

• 8 oz Unsalted Butter softened
• 8 oz Cream Cheese softened
• 4 cups Powdered Sugar
• 2 tsp Vanilla Extract

Instructions

1. Preheat oven to 350°F. 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.