Spring Carrot Cake with Cream Cheese Icing
Serves 12
30 mins prep
35 mins cook
65 mins total
This delicious carrot cake recipe, featuring Bob's Red Mill organic all-purpose flour, is perfect for spring baking. The cake is moist with carrots and pecans, complemented by a rich and creamy cream cheese icing. Optional garnishes include edible flowers, real carrots, and crushed Oreos.
0 servings
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Cake Directions: 1. Preheat oven to 325 degrees. Grease and flour 3 9” cake pans. 2. Mix oil and sugar; beat well. Add eggs. 3. Sift dry ingredients, two times. Add to liquid mixture. 4. Add nuts and carrots and stir to combine. 5. Bake at 325 degrees for 35 minutes. Let cool 10 minutes in pans. Invert on to wire racks to finish cooling. Cream Cheese Icing Directions: 1. Blend cream cheese and butter until creamy. Slowly add sugar, mixing well. Add lemon and vanilla. Spread between cake layers and then ice the entire cake. Optional: Add edible flowers, real carrots and crushed Oreos.
