Not-Just-For Easter Carrot Cake

Recipe by JackieOhNo
READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees. Grease three 8" round layer cake pans, line with waxed paper, then grease and flour waxed paper.
  • Combine first 7 ingredients in a medium bowl, then set aside.
  • In a large bowl, combine both sugars, buttermilk, oil, eggs, and vanilla until blended.
  • Add flour mixture, then carrots, pineapple, walnuts, coconut, and raisins, stirring just until incorporated.
  • Pour batter into prepared cake pans. Bake at 350 degrees for approximately 30 minute, or until a cake tester comes out clean. Cool in pans for 10 minutes, then loosen cake from edges of pan with a sharp knife and invert onto wire racks. Peel off waxed paper and let cool completely.
  • Meanwhile, make Cream Cheese Frosting: combine butter and cream cheese in a large mixing bowl, beating until light and fluffy. Add sugar, orange rind, and vanilla, mixing well.
  • When cakes are cool, spread frosting between layers and on top and sides of cake. Garnish with marzipan carrots, if desired. Cover and refrigerate overnight before cutting.
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