I normally reserve carrot cake for Easter time but I'm really not sure why I associate the two. Maybe it's because the Easter bunny likes carrots? Perhaps it's because of its simple white design with carrot accents. Or maybe it's just because I have a plethora of carrots in the springtime. For whatever reason - I tend to reserve my carrot cake for Springtime. Not anymore though. I'm breaking with my weird seasonal carrot cake tradition and baking carrot cake in the middle of the summer! (I know - living on the edge.) Carrot Cake Cake 2 1/4 cups flour 3 teaspoons baking powder 1 1/2 teaspoons baking soda 2 1/4 teaspoons cinnamon 1 teaspoon nutmeg 3/4 teaspoons salt 1/4 teaspoon cloves 2 1/4 cups brown sugar 1 1/4 cups oil 5 eggs 1 1/2 teaspoons vanilla 6 carrots, shredded Frosting 1 1/2 cups butter 4 1/2 cups powdered sugar 1/4 cup dried buttermilk 3 teaspoons vanilla 18 ounces cream cheese
Spread remaining icing over cake. Tint a small amount green and another small amount orange to make carrot decorations if you like. Super cute and super easy to make. (Even in the summer.)
Ciao!
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