Carrot Cake with Kate
Updated: Apr 22, 2021
Kate and I have made two holiday cakes together now! During Covid we facetimed and decorated them together. This Carrot Cake is one I have been making for a few years now. The original recipe is from The Feed Feed. I've changed a few things of course and this design is one I will repeat over and over again. Kate made the original design with only the orange carrots and it is just as beautiful. Instead of using a glass 9x13 use a white one and it takes the presentation up a notch.
The carrot roses look intimidating but if you take your time and have a little of patience they are easy. See the video tutorial below.
2 cups Bob's Red Mill Whole Wheat Flour
1/ 2 teaspoon baking soda
2 teaspoons baking powder
1/ 4 teaspoon ground nutmeg
1 teaspoon ground ginger
1 tablespoon ground cinnamon
1/ 2 teaspoon salt
1 1/ 2 cups sugar
1 1/ 2 cups vegetable oil
2 teaspoons vanilla extract
1/ 2 cup unsweetened applesauce
3 cups finely - very finely grated carrots (from about 6 large carrots)
4-5 rainbow carrots with the tops for decoration
Fresh parsley or dill for decoration on top if your carrots don't come with greens
1 cup unsweetened shredded coconut
Cream Cheese Maple Frosting
1 (8 ounce) block cream cheese, softened
1/ 4 cup unsalted butter, softened
1 1/ 2 cups confectioners sugar, sifted
1/ 4 cup maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1. Preheat the oven to 350˚F and grease a 9x13 inch baking dish (use a beautiful one!) or 2 9 inch round baking pans with butter or nonstick cooking spray and dust with flour or use the baking spray that has the oil and flour incorporated. See below for the description.
2.In a large bowl, whisk together the flour, baking soda, baking powder, spices and salt. In a separate medium-sized bowl, whisk together the sugar, eggs, oil, vanilla and applesauce.
3. Fold the wet ingredients into the dry ingredients and stir until well incorporated. Add the carrots and coconut and fold until incorporated. Add the batter to the prepared pan and bake for 50-60 minutes, or until a cake tester inserted into the middle of the cake comes out clean. When the cake is done, run a knife around the side of the pan to help it cool. Let cool completely while you make the frosting.
4. In the bowl of a stand mixer fit with the paddle attachment or in a large bowl with a hand mixer, blend the cream cheese and butter until smooth, about 2-3 minutes. Scrape down the bowl and add the sugar, maple syrup, cinnamon and vanilla extract. Whip until well combined and the mix starts to look light and fluffy.
5. Add cream cheese frosting to the cooled cake. Set aside while you make your carrot roses.
6. To make the carrot roses, peel the carrots and reserve some of the tops. Rinse the tops with cold water, then set aside to dry. Peel the rainbow carrots into thick strips with a y-peeler. Add strips to a microwave safe plate and cook for about 1-2 minutes, or until the strips soften slightly.
7. Starting at one end, roll the carrot strips up tightly, forming a rose. Set aside while you repeat the process with the remaining strips. 8. Add carrot roses to the top of the frosted cake, and accent with reserved carrot tops (to look like leaves) if desired.