Description
A moist, spiced carrot cake decorated with an edible garden patch of chocolate cookie dirt and frosting carrots.
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
1 1/4 cups vegetable oil
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups finely grated carrots
1/2 cup crushed pineapple, drained
1 cup chopped pecans
16 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 cup crushed chocolate sandwich cookies (edible dirt)
Instructions
Step 1: Preheat oven to 350°F and prepare two 9-inch cake pans with grease and parchment.
Step 2: Whisk dry ingredients (flour, soda, powder, spices, salt) in a medium bowl.
Step 3: Beat sugars and oil together, then add eggs and vanilla until combined.
Step 4: Mix dry ingredients into wet ingredients, then fold in carrots, pineapple, and pecans.
Step 5: Bake for 35-40 minutes and cool completely on wire racks.
Step 6: Whip cream cheese, butter, powdered sugar, and vanilla for the frosting.
Step 7: Frost cake and top with crushed cookies and carrot decorations to create the bunny patch.
Notes
Ensure carrots are hand-grated for maximum moisture. Toast pecans for 5 minutes at 350°F before adding.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 42g
- Sodium: 310mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
