Carrot Cake with Cream Cheese Icing is the perfect dessert showpiece for Easter. This cake is moist and delicious. The addition of cream cheese icing and chopped walnuts gives it the traditional flavor you’re looking for.
I have also made carrot cake as beautiful spring cupcakes. These cupcakes were decorated using Russian piping tips. I brought these to my sister’s house for our Easter family gathering.
What you need
Flour
Sugar
Baking powder
Baking soda
Salt
Cinnamon
Nutmeg
Carrots
Oil
Eggs
Walnuts
How to make Carrot Cake with Cream Cheese Icing
Preheat your oven to 350 degrees. Grease and flour two 8 or 9 inch cake pans. In a mixer, combine the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
Once combined, add the shredded carrots, oil and eggs. Mix until combined and then mix for an additional 2 minutes.
Divide the cake batter between the two prepared cake pans. Bake at 350 degrees for 30 to 35 minutes, or until a toothpick comes out clean.
Remove from the oven and cool in the pan for 5 minutes. Then, using a butter knife, gently loosen the edges of the cakes and remove from the pan. Let cool complete on a wire cooling rack.
Next make the Cream Cheese Icing.
Remove 1 cup of icing to a separate bowl and add a few drops of orange food coloring. Mix well and add to a piping bag with a large round tip.
Remove ½ cup icing to a separate bowl and add a few drops of green food coloring. Mix well and add to a piping bag with a star tip.
Ice the cake with the original batch of icing. Place the cake plate on a sheet of waxed paper. Gently press the chopped walnuts onto the sides of the cake using your cupped hand. Tilt the cake plate slightly as you add the walnuts so the excess walnuts fall onto the waxed paper.
Pipe 6 carrots onto the top of the cake. Start from the center and pipe a squiggle that gets a little larger at the end. Then top each carrot with a green top.
Carrot Cake with Cream Cheese Icing
Carrot Cake with Cream Cheese Icing is the perfect dessert showpiece for Easter. This cake is moist and delicious. The addition of cream cheese icing and chopped walnuts gives it the traditional flavor you're looking for.
Ingredients
- 2 cups flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 3 cups finely shredded carrots
- 1 cup oil
- 4 eggs
- 1 cup chopped walnuts
- 1 recipe of Cream Cheese Icing
Directions
- Step 1 Grease and flour two 8 or 9 inch cake pans. In a mixer, combine the flour, sugar, bakin powder, baking soda, salt, cinnamon and nutmeg.
- Step 2 Add the shredded carrots, oil and eggs. Mix or 2 minutes until well combined.
- Step 3 Divide the cake batter between the two prepared cake pans.
- Step 4 Bake at 350 degrees for 30 to 35 minutes, or until a toothpick comes out clean.
- Step 5 Remove from the oven and cool in the pan for 5 minutes. Using a butter knife, gently loosen the edges of the cakes and remove from the pan. Let cool complete on a wire cooling rack.
- Step 6 Make the Cream Cheese Icing.
- Step 7 Remove 1 cup of icing to a separate bowl and add a few drops of orange food coloring. Mix well and add to a piping bag with a large round tip.
- Step 8 Remove ½ cup icing to a separate bowl and add a few drops of green food coloring. Mix well and add to a piping bag with a star tip.
- Step 9 Ice the cake with the original batch of icing. Place the cake plate on a sheet of waxed paper. Gently press the chopped walnuts onto the sides of the cake using your cupped hand. Tilt the cake plate slightly as you add the walnuts so the excess walnuts fall onto the waxed paper.
- Step 10 Pipe 6 carrots onto the top of the cake. Then top each carrot with a green top.
