Dessertscountryliving
This Twist on Carrot Cake Delivers All the Classic Flavors—In Just 30 Minutes
This easy version of the classic three layer cake comes together in no time!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Beth Branch📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Make the cake: Preheat oven to 350°F. Grease then flour a 9- by 13-inch baking pan. Whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a bowl.
2
Beat eggs, oil, granulated sugar, brown sugar, and vanilla with an electric mixer on medium speed until combined, about ⏱️ 1 minute. Beat in flour mixture and milk alternately, starting and ending with flour mixture, just until flour is incorporated. Stir in grated carrot and chopped pecans. Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, 35 to ⏱️ 40 minutes. Cool completely in the pan on a wire rack.
large eggs4
3
Make the buttercream: Beat cream cheese and butter with an electric mixer on medium speed until light and creamy, 1 to ⏱️ 2 minutes. Beat in vanilla and salt. Gradually beat in the confectioners’ sugar until combined, 1 to ⏱️ 2 minutes. Remove ½ cup of frosting and divide between two bowls. Add orange food coloring to one and green to the other. Transfer each to piping bags fitted with small round decorating tips or cut a small tip off each piping bag.
cream cheese, at room temperature1 (8-ounce) package
4
Transfer cake to a serving tray if desired. Frost the top of the cake. Using the orange and green frosting, pipe small carrots around the top edge of the cake. Sprinkle with toasted pecans. Serve immediately or store, covered, at room temperature for 2 to 3 days.
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