Things you'll needIngredients
- 3 1/2 cups all-purpose flour
- 4 cups packed dark brown sugar
- 4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 3 sticks (12 ounces) unsalted butter, melted
- 4 large eggs
- 2 teaspoons vanilla extract
- 6 cups shredded carrots
- Buttercream frosting
- Fondant: green and orange
- Two 6" round cake pans
Let's get started!
- Preheat the oven to 350F. Grease two 6-inch cake pans and line the bottoms with rounds of parchment paper.
- In a large bowl, mix together the flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the melted butter, eggs, and vanilla.
- Make a well in the center of the flour mixture and add the wet mixture. Mix until no dry streaks of flour remain (do not overmix).
- Fold in the shredded carrots.
- Divide the batter evenly between the prepared pans and bake until a wooden pick inserted into the center comes out clean, 45 to 55 minutes.
- Let cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely.
- Level off the tops with a cake leveler or a large serrated knife.
- Take the orange fondant and roll five 1 1/2" ovals.
- Add some details by lightly pressing the sharp edge of the knife on the carrot.
- Make the green stems by rolling 6 tear drop shapes and pressing it all together to form a cone.
- Use the knife to cut a flat end on the cone.
- Attach the green stem to the top of the carrot using a little bit of water.
Time to decorate!
- Place the buttercream frosting in a piping bag.
- Stack the cakes with a thin layer of frosting in between them.
- Frost 3/4 of the cake leaving about 2" of the bottom cake bare.
- Pipe squiggly lines on the bottom of the frosting to resemble drips then smooth with an offset spatula.
- Place the fondant carrots on top.
Written By Rosanna Pansino