Print Recipe Template
Carrot Cake
Ingredients:
- 3 Eggs
- 2 cups Carrots, finely shredded
- 1 cup Apple, shredded
- 1 ripe Banana, mashed
- 1 cup Brown Sugar
- ¾ cup Canola Oil
- 2 cups Whole Wheat Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ cup Walnuts, chopped (optional)
Cream Cheese Frosting
- 8 ounces Cream Cheese, softened
- 1 stick Unsalted Butter, softened
- 2 cups Powdered Sugar
- ¼ teaspoon Salt
- 2 tablespoons Vanilla Extract
- Orange Food Coloring Gel
- Green Food Coloring Gel
Directions:
- Preheat oven to 350°F. Spray 9x13 cake pan with non-stick cooking spray.
- Fit stand mixer with paddle attachment. Add eggs, carrots, apples, mashed banana, sugar, and oil. Mix for 2 minutes.
- Add flour, baking powder, baking soda, salt, and walnuts. Mix for 1 minute.
- Pour batter into prepared baking pan.
- Bake in preheated oven for 30-35 minutes.
- Cool cake on cooling rack for 1 hour before frosting.
- To make frosting, whip cream cheese and butter in bowl of stand mixer fitted with whip attachment. Slowly add powdered sugar. Add salt and vanilla extract.
- Separate 4 tablespoons of frosting, divide into two bowls.
- Tint half of frosting orange and half of frosting green.
- Spoon tinted frosting into two piping bags fitted with small round tip.
- Frost cooled cake with cream cheese frosting. Place in refrigerator for 20 minutes to set frosting.
- To create carrot decoration, pipe small isosceles triangle with orange frosting. Top orange frosting with a green dot on the shortest side.
- Store any leftover cake in refrigerator for up to 1 week. Enjoy.
Equipment:
- Measuring Spoons
- Measuring Cups
- 9x13 Cake Pan
- Piping Bags
- Piping Tips
- Spatula