Carrot cake wears Easter colors
Carrot cake showcases Easter colors
Peeps adorn this carrot cake
Carrot cake is a wonderful treat, especially for spring time celebrations. I didn’t have rabbit Peeps on hand this year, but a bright yellow chick adorned this cake in true Easter style. Thinly peeled carrot strips created a picturesque orange “fan” around the bright yellow marshmallow, allowing him to take center stage.
This cake remained moist for a week. Freshly grated carrots, canola oil and one-fourth cup of butter contributed to its luscious batter. Using orange food coloring in the icing was a nice change of pace from the traditional white cream cheese icing that usually tops carrot cake. I added in a half cup of marshmallow cream, creating a great texture. Also, I added a teaspoon of pure orange extract. The orange and carrot flavors were perfect together, and not at all overpowering as I had thought!
I encourage all bakers to change up the icing on their favorite cakes. It creates a whole new set of favorites.
Orange Carrot Cake With Marshmallow Creme Icing
1 1/2 cups canola oil
1 teaspoon vanilla extract
2 cups light brown sugar
1/4 cup butter
4 whole eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
3 cups grated carrots
1 cup chopped pecans
Preheat oven to 350 degrees. Combine oil, sugar, vanilla and butter. Add one egg at a time and beat well. Sift dry ingredients three times; add to creamed mixture, stirring slowly.
Add carrots and nuts. Bake in two greased and floured 9-inch cake pans for about 30 minutes or an angel food cake pan. Remove to wire rack to cool.
Marshmallow Creme Icing
1 8-ounce package cream cheese
1 cup brown sugar
1 teaspoon orange extract
1 stick butter
1/2 cup marshmallow creme
4 drops each red and yellow food coloring
Dash of nutmeg
Peeps marshmallows
Bring cream cheese to room temperature. In a large mixing bowl, combine cream cheese with remaining ingredients. Frost cooled cake and top with Peeps and peeled carrot strips as desired.
Servings: 10
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