Rainbow Carrot Cake

With Homemade Cream Cheese Icing

Is a family dinner even complete before the carrot cake comes out? Try this colorful twist on the classic with rainbow carrots!

I will be sharing in the coming weeks the step-by-step process on how this beautiful cake is made! Follow me and keep an eye on my Instagram Story!

Rainbow Carrot Cake

• prep time: 15 mins
• cook time: 25-35 mins
• Total time: 40 mins to an hour

Servings: Dessert for 6

Ingredients:

• 1/2 lb. rainbow carrots, peeled and grated (keep some of the peels)
• 1 1/2 cup flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. cinnamon, ground
• 1/2 cup walnuts, chopped
• 1/2 cup raisins
• 1/4 cup buttermilk
• 1 tsp. vanilla extract
• 1 cup brown sugar
• 3/4 cup vegetable oil
• 2 eggs
• 2 cups cream cheese
• 1/2 cup butter, room temperature
• 2 cups icing sugar
• 1 tsp. vanilla extract
• Mint leaves

Instructions:

1. Coat a cake pan with butter
2. In a large bowl, mix flour, baking powder, baking soda, salt, and cinnamon
3. Add carrots, walnuts, raisins, buttermilk, vanilla, eggs, brown sugar and oil
4. Mix until no lumps appear and then pour into the cake pan
5. Bake for 25-35 minutes at 350 degrees until a toothpick inserted into the cake comes out clean
6. In a bowl, mix together the cream cheese and butter until smooth
7. Add vanilla and gradually add the icing sugar
8. When cake has completely cooled, begin icing the cake
9. Make carrot flowers by rolling carrot strips into flowers
10. Garnish with mint

Thank you Meridian Farm Market for sponsoring this post. All recipes, comments, opinions, and photos are my own.