Hi Friends! I am finally getting around to posting the Carrot Orange Cake I made for Easter. It is a recipe from Martha Stewart Living Magazine from back in 2000. I actually still have the issue! I kept it because of this cake in the April 2000 issue. Martha made it as a Spring Garden Cake that is so adorable! It was a sheet cake with one layer of Carrot Cake and one layer of Zucchini Cake and she decorated it with the cutest little marzipan vegetables. I just halved the recipe and use two 9 inch round cake pans and made a traditional carrot cake with gummy carrots and pecans as decorations. It was cute for Easter though and I am pretty sure it was bunny approved! For Martha Stewart’s full recipe click here
Here is my copy of the April 2000 issue of Martha Stewart Living.
This is the cute Spring Garden Sheet Cake from the Magazine.
My slice! 🙂
- 2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 Tbsp ground cinnamon
- 2 cups sugar
- 1-1/4 cups canola or vegetable oil
- 1 cup chopped walnuts or pecans
- 4 large eggs
- 4 cups grated carrots
- grated zest of 1 orange
- 1 lb cream cheese-softened
- 1 stick butter-softened
- 2 cups powdered sugar
- 1 tsp pure vanilla extract
- Preheat Oven to 350. Spread nuts on a baking pan; toast until fragrant, about 10 min. Set aside. Lightly oil and line two 9 inch round cake pans with parchment.
- In a bowl, sift together flour, cinnamon, baking powder, and salt. Set aside.
- In the bowl of an electric mixer fitted with paddle attachment, combine oil and sugar. Slowly add half the reserved flour mixture; mix on low until blended. Add eggs and remaining flour mixture and mix until combined, about 1 minute. Stir in carrots, zest of orange, and nuts. Divide batter between pans. Bake until tops are golden and firm, about 35-40 minutes.
- In the bowl of an electric mixer fitted with paddle attachment, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beat on low speed until combined. Turn mixer to high speed and beat until completely smooth, about 2 minutes. Frost cake as desired.
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