I got the cake recipe from an old coworker. It's a classic loved by our Easter crowd.
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups sugar
- 2 cups flour
- 4 eggs beaten
- cake
- 3 teaspoons cinnamon
- icing
- 1 1/2 cups vegetable oil
- 3 cups or more carrot scrapped and grated. press down while measuring. you can never have too much!
- chopped nuts or raisins (optional)
- 2 stick butter or margarine room temperature
- 2 8oz. cream cheese room temperature
- 2 lbs powdered sugar
- 2 teaspoons vanilla (clear vanilla, optional)
- 1 cup pecans chopped (don't add nuts in the icing if you plan to add all the garden decorations)
- decorations
- 1 can/box marzipan (almond paste)
- 1/2 box nabisco chocolate wafer cookies crushed
- 1/2 bag coconut colored green
- Carbohydrate 52.0502321087775 g
- Cholesterol 88.2592 mg
- Fat 37.3370657380858 g
- Fiber 1.1462686572625 g
- Protein 1.70705740033798 g
- Saturated Fat 16.6872669124017 g
- Serving Size 1 1 Serving (133g)
- Sodium 4648.03460006237 mg
- Sugar 50.903963451515 g
- Trans Fat 1.92923866581787 g
- Calories 537 calories
Step-by-step
- Preheat oven to 350 degrees.
- Mix dry ingredients then add oil, eggs, carrots, and nuts.
- Pour into greased and floured pans and bake.
- one bundt pan or layer pan - 55 min. (approx)
- two 9" pans - 40 min.
- three 8" pans - 30-35 min.
- Mix together butter, cream cheese, and vanilla.
- Then add the powdered sugar.
- Blend well until smooth.
- Assemble the cake layers and add decorations if desired.
- The fence was purchased at a craft store in the doll house area.
- It is not always available so if you find it don't wait...buy it.
- Color the coconut in a plastic bag.
- Start with about 5 drops and shake the bag.
- Add more color to create the desired grass color.
- In a food processor, crush the chocolate wafers for the dirt patches.
- Color and mold the marzipan to create the desired garden vegetables.
A list of measurements cannot reveal how moisture moves through a dense crumb. Sugar draws liquid out of grated roots during mixing, which hydrates the flour and softens the crumb without requiring milk or water. Grating carrots finely ensures they dissolve into the batter rather than leaving distinct, watery pockets.
- Use room temperature butter and cream cheese for the frosting. Cold dairy will separate and form grainy lumps that fail to spread smoothly.
- Pack the grated carrots firmly into your measuring cup to secure three full cups. Skimpy measurements yield a dry crumb.
- Bake two nine-inch pans for forty minutes at 350 degrees. Insert a wooden pick into the center; it should emerge clean with no wet batter clinging to it.
- Substitute neutral vegetable oil for melted coconut oil if you prefer a less pronounced aroma, maintaining the exact fat volume to preserve the tender texture.
Excess stirring develops gluten networks that toughen the crumb. Fold the dry components into the wet mixture gently just until combined.
