The Best Carrot Cake You’ll Ever Make!
(And how to decorate it for Easter!)
Ingredients and tools for baking
- Stand mixer with the whisk attachment or hand mixer
- Large mixing bowls
- Rubber spatulas
- Measuring cups and spoons
- Blender or food processer or grater
- 1 ¼ cups whole pureed orange
- 5 eggs at room temperature
- 1 ½ cups vegetable oil
- 2 ½ cups flour
- ½ teaspoon salt
- 2 ½ cups brown sugar
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- ½ teaspoon nutmeg
- 1 teaspoon vanilla
- 2 ½ cups grated carrot
- 1 cup chopped walnuts (optional)
- For decorating
- Whip N Top
- Cream cheese filling
- Wilton or Americolor in purple, teal, yellow, orange, pink, leaf green
- Small mixing bowls
- Spoons or rubber spatulas
- Small off set spatula
- Disposable bags
- 6 or 7 #805 tips
- Damp paper towels
Make the cake
Preheat your oven to 350 degrees.
Puree your oranges and chop your carrots. You can use a food processor or a blender for both the oranges and carrots. However, do not blend them together. I know many are used to grating the carrots but by using the food processor or blender, the carrots are finely chopped. You will still get the flavor of the carrots without ruining the texture of the cake. Set your carrots aside in a bowl.
Now, add the oranges and eggs into a mixing bowl or the bowl attachment of your stand mixer and using the whisk attachment or your hand mixer, beat the eggs and pureed orange until smooth and creamy. About 5 minutes on high speed.
While your eggs and orange are mixing, sift together the flour, nutmeg, salt, baking powder, baking soda and cinnamon.
Next add the brown sugar to the sifted dry ingredients and mix thoroughly with your hands making sure to break up any big lumps of sugar. Set aside.
Your egg and orange mixture should be nice and creamy now so turn your mixer on medium speed and slowly add the vegetable oil and vanilla and mix for another minute or two until it is fully incorporated.
Then turn off your mixer and scrape down the bowl. Add the dry ingredients and begin to mix again on low speed for two minutes.
Scrape down the bowl and add the carrots and walnuts and mix again for 3 minutes on medium speed.
Divide the batter between two properly greased and coated 8 or 9 inch pans and bake for 1 hour or until a toothpick comes out clean.
Let cool completely in their pans and then pop out and freeze for about an hour. Just wrap each cake with cling wrap and foil to lock in moisture.
While your cakes are in the freezer, whip up the Whip N Top according to the carton's instructions. Stop the mixer a few minutes before instructed and add 2 to 3 tablespoons of the cream cheese filling to your Whip N Top then continue whipping for the instructed time.
Take you cakes out of the freezer, level, dam your cakes with the whipped frosting and fill with the cream cheese filling. Give your cake a nice crumb coat and then place your cake into the refrigerator for about 15 minutes.
Next, divide the remainder of the Whip N Top into 6 different bowls and add a different food coloring to each bowl. Then ready your piping bags with the tips and fill each piping bag with a different color. Line your bags up so you don't skip a color in the pattern when you begin piping on the cake. I like to line them up starting with purple then teal, green, yellow, orange and pink.
Now, take your cake out of the refrigerator and begin piping. Starting from bottom and moving to the top, pipe one dot of each color.