Rainbow Carrot Cake
The first step in making rainbow carrot cake starts in the spring. Purchase and plant Rainbow Carrots: these fantastic carrot varieties produce a wide range of colors including purple, yellow, white, red, and orange. They are fun to grow (you grow them just like normal carrots) and can be found at most seed suppliers these days. Once they’ve grown and ripened, you can harvest them, clean them up and shred about one pound of them (or approximately four cups) for this recipe.
What You’ll Need:
1 lb. shredded rainbow carrots (or regular, orange carrots)
1 1/2 cups vegetable oil
1 cup granulated sugar
1 cup brown sugar
6 eggs
1 tbsp. vanilla
3 1/4 cups flour
1 tbsp. cinnamon
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
pinch of nutmeg
Mixing the ingredients.
Preheat your oven to 350 degrees and grease three 8-inch round baking pans. Alternatively, you can use two 9-inch round pans, two 8 by 8-inch square pans, or any comparable sizes.
Mix together the oil, granulated sugar sugar and brown sugar until smooth. Add the eggs one at a time, and then the vanilla.
In a separate bowl, mix flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Slowly add the dry ingredients to the wet, mixing until just combined. Carefully fold in the grated carrots and stir together until everything is well combined.
Pour the batter into the prepared baking pans and bake for 30 minutes or until a toothpick comes out clean. Allow to cool before eating.
You can also make a tasty cream cheese frosting for this cakes, and build them up as a layer cake. Here’s how to make the frosting, which you can do while the cakes are cooking.
What You’ll Need:
8 ounces of cream cheese
2 sticks butter
1 tbsp. vanilla
pinch of salt
6 cups of powdered sugar
Mix together the ream cheese and butter (easiest using an electric mixer). Combine until smooth, then add the vanilla and salt. Slowly add in the powdered sugar and mix until well combined. Taste test for your favorite level of sweetness.
Eat up and enjoy!
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