1 1/2 tsp
1 1/4 cups
, peeled and grated
Cream cheese icing
3 1/2 cups
, at room temperature
- Preheat oven to 350F. Spray two 9-in. round cake pans with oil. Line bottom of pans with parchment.
- Stir flour with cinnamon, baking powder, baking soda, salt and nutmeg in a medium bowl until combined.
- Whisk eggs with brown sugar, oil and vanilla in a large bowl. Stir in grated carrots. Fold in flour mixture until no streaks remain. Divide batter between prepared pans, smoothing tops.
- Bake in centre of oven until a cake tester inserted into centre of cake comes out clean, 25 to 30 min. Let cool 10 min, then turn cakes onto rack and cool completely, about 1 hour.
- Set one cake on a platter or cake stand. Spread with 1 cup icing (see below), right to edge. Top with remaining cake. Spread remaining icing on top of cake to the edge. Decorate with candy carrots (see below).
- Iced cake will keep well in the refrigerator for 3 days. Make candy carrots and decorate cake just before serving, so the mint stays fresh.
Nutrition (per serving)
- 6 g,
- 76 g,
- 39 g,
- 1 g,
- 349 mg.
Cream cheese icing: In the bowl of a stand mixer fitted with paddle attachment, combine icing sugar with butter and lemon juice. Beat on low until combined, 1 min. Increase speed to medium-high and beat until light and fluffy, 5 min. Add cream cheese and beat on medium-high just until combined, 30 sec.
Candy carrots: Microwave an orange taffy candy until soft, 10 to 12 sec. Roll into a ball and then into a log, tapering one end. Gently press ridges into carrot with the back of a paring knife. Stick a mint stem in the thickest end.
Originally published in the Today’s Parent April 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.