Grate carrots, or use a food processor!
Combine raisins, carrots, pineapple, and orange zest!
Combine dry ingredients, and mix thoroughly.
Add eggs, oil and vanilla to carrot mixture. Then slowly beat in dry ingredients.
Pour in, greased and parchment lined baking pans!
Bake at 350 degrees F for about 25-30 min, or until springy to touch. Do not over bake!
Beat room temperature butter, cream cheese, and shortening, slowly add salt, vanilla extract, and powdered sugar cup by cup.
Let stand until completely cool, and then carefully place on your cake board, or plate.
Add frosting, or whatever filling you'd like, and then stack your next layer!
Cover the whole cake with a thin layer of icing, and place in the fridge to crust over.
Here is my 6 in cake. Iced and refrigerated too!
After 15 min, remove your cakes from fridge and decorate however you please. Then stack your cakes, and....
Ta da!! Everybody here is my beauty!! :)
Here is my girl to hold the "flower back drop" ;))
Uh oh.. My cake has been photo bombed! ;) for more frosting techniques and tips check out my blog. Little Sister Sweets. Link in bio!
- 2.0c Grated carrots
- 1.0c Raisins
- Zest of 1 tangerine
- 1.0c Walnuts (optional)
- 1.0c Coconut (optional)
- 8.0oz Pineapple crushed and drained
- 3.0 Eggs
- 1.0c Oil
- 1.0Tbsp Vanilla extract
- 2.0c Flour
- 4.0tsp Cinnamon
- 1.0tsp Baking powder
- 1.0tsp Baking soda
- 0.0tsp Nutmeg
- 1.0tsp Salt
- For frosting:
- 8.0oz Cream cheese
- 0.0c Butter
- 0.0c Shortening
- 2.0tsp Vanilla
- 2.0tsp Salt