Ingredients
4 large eggs, room temperature2 cups sugar1 cup canola oil2 cups all-purpose flour2 to 3 teaspoons ground cinnamon3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon ground nutmeg2 cups grated carrotsFROSTING:1/2 cup butter, softened3 ounces cream cheese, softened1 teaspoon vanilla extract3-3/4 cups confectioners’ sugar2 to 3 tablespoons 2% milk1 cup chopped walnuts, optional Optional: Orange and green food coloring
Preparation
In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots.
Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in another large bowl, cream butter and cream cheese until light and fluffy, 3-4 minutes. Beat in vanilla. Gradually beat in confectioners’ sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting.
Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe 16 carrots on top of cake, so each piece will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot.
Store cake in the refrigerator.
