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Spring Carrot Cake with Cream Cheese Icing | Emma Claire's Kitchen

Spring Carrot Cake with Cream Cheese Icing

Spring Carrot Cake with Cream Cheese Icing

30 mins prepServes 12

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.

12 servings

What you need

salt

1 tsp salt

ground nutmeg

½ tsp ground nutmeg

powdered sugar

2 lb powdered sugar

lemon juice

3 tsp lemon juice

cream cheese

16 oz cream cheese

vegetable oil

1 ½ cup vegetable oil

cinnamon powder

2 tsp cinnamon powder

baking powder

2 tsp baking powder

unsalted butter

4 oz unsalted butter

vanilla extract

1 tbsp vanilla extract

baking soda

2 tsp baking soda

sugar

flour

egg

carrot

pecan nuts

½ cup pecan nuts

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Instructions

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.

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