The Evolution of the Cutest Carrot Cake You’ll Ever Eat!

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1) Prepare your favorite carrot cake recipe (don’t worry I’ve got one for you at the end of the post) and bake it in two bread pans. After it has baked and cooled cut three triangle wedges out of the top…like the shape of a carrot. Prepare your favorite cream cheese frosting (you know it…I’ve got one for you at the end of the post, if you need it) Take 1/2 C. of the frosting and tint orange with food coloring. Fill in the wedges on the tops of the cake.

2) Frost the tops of the cakes with cream cheese frosting as needed. Be careful when frosting not to spread the orange frosting that will be underneath. The easiest way to do this is to put large dollups of frosting on top of the cake and gently frost until covered.

3. Take 1/4 C. frosting and tint green with food coloring. Place in plastic bag. Cut a small tip off of one corner to frost. Use plastic bag to make squiggly line on top of where you cut out your carrots.

Do you see the carrots beginning to appear?

4) Frost remaining area of cake with remainder of cream cheese frosting. You can coat one with walnuts on the sides…you know how I like for people to know which one has nuts.

5) Cut cake into bread-like slices. Isn’t that adorable?! There are frosting carrots in the cake! I made this for my brother’s birthday who loves carrot cake. It was a HUGE hit!

6) Of course…watch as everyone gobbles it up!

Carrot Cake:

2 C. Sugar
1 1/2 C. Vegetable Oil (or applesauce)
4 Eggs (1/2 C. dehydrated eggs + 1 C. Water) beat before adding to batter

In separate bowl combine and add to above:
2 C. Flour (I did half all purpose and half whole wheat because it was a new recipe. I wanted to make sure it would taste good first. Remember, if you’re trying something new and are unsure doing half all purpose and half whole wheat always has great results!)
2 t. Baking Soda
1/4 t. Salt
2 t. Cinnamon

Fold in:
2-4 Cups finely grated carrots (if you don’t have carrots from your garden, dehydrated carrots from the cannery work great. Just make sure you pulse them a couple of times in the blender before you rehydrate to make them into smaller pieces)
3/4 C. broken nuts (optional)

Bake at 350 for 40-50 minutes, till it pulls away from sides of pan.

BEST EVER Cream Cheese Frosting (I’m not kidding!!)

1/2 C. (1 stick) Unsalted Butter, softened
4 oz. Cream Cheese, softened
2 C. Powdered Sugar (confectioners’ sugar)
1 t. Vanilla Extract

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET


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17 Comments

  3. Oh my goodness! This looks so delicious! I think I’m going to request this cake for my birthday…except that I’ll probably have to make it…because I want all of the cute details. It looks so yummy!! Thanks for being so wonderful at food storage:)
    Lindsey J

  4. Oh my goodness! This looks so delicious! I think I’m going to request this cake for my birthday…except that I’ll probably have to make it…because I want all of the cute details. It looks so yummy!! Thanks for being so wonderful at food storage:)Lindsey J

  5. Oh YUM!

    Makes me want to try a piece right now.:) Kids would just love this(husbands too). It’s so festive and colorful, yet healthy!

    Thanks for sharing and for including real storage in the ingredients.

  6. Oh YUM!Makes me want to try a piece right now.:) Kids would just love this(husbands too). It’s so festive and colorful, yet healthy!Thanks for sharing and for including real storage in the ingredients.

  7. All I can say is WOW. I just found your blog and I’m so glad! Keep up the good work!!!

  8. All I can say is WOW. I just found your blog and I’m so glad! Keep up the good work!!!

  9. I am not a fan of carrot cake myself but that looks delicious! Girl you amaze me! I never thought that this is something you would be doing! It’s awesome! You are so talented! So, any recipes for barley??

  10. I am not a fan of carrot cake myself but that looks delicious! Girl you amaze me! I never thought that this is something you would be doing! It’s awesome! You are so talented! So, any recipes for barley??

  11. Heather,

    Food storage sneaks up on us all! 🙂 I haven’t tried cooking with barley. Do you have any recipes to share?

    p.s. happy birthday (late)

  12. Heather,Food storage sneaks up on us all! 🙂 I haven’t tried cooking with barley. Do you have any recipes to share?p.s. happy birthday (late)

  13. What a fun cake! It’s interesting actually, because I have that same cream cheese frosting recipe and made some the other day, but with nothing in mind to use it with. I was just craving some yummy frosting. I ended up making strawberry cupcakes and using it to frost those, but this looks yummy too!

  14. What a fun cake! It’s interesting actually, because I have that same cream cheese frosting recipe and made some the other day, but with nothing in mind to use it with. I was just craving some yummy frosting. I ended up making strawberry cupcakes and using it to frost those, but this looks yummy too!

  15. crystal love you website! i find it to be informative and very interesting. I have a question though. I need help to locate the gluten and powdered milk.

    thanks a bunch,
    hallie
    hmarquell@ymail.com

  16. do I grease and flour the pans for the carrot cake.  haven’t tried it yet , am really excited to though.  thanks for having such a great website.  just what i needed to get me going.  Makes it easy to figure out what I need in my food storage.

    1. YES! Good luck!

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