Shredded carrots provide moisture and sweetness in this one-bowl layer cake. Topped with cream cheese frosting, it’s a spring dessert that’s sure to impress all your guests.
2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp baking soda
2 tsp pumpkin pie spice
3/4 tsp salt
3 large eggs, room temperature
3/4 cup canola oil
3/4 cup low-fat buttermilk
2 tsp vanilla extract
2 large carrots, peeled and coarsely grated (about 2 1/2 cups)
1 1/2 cups finely chopped pecans or walnuts, divided
1 1/2 (16 oz) containers cream cheese frosting
Preheat oven to 350°F. Grease and flour 2 (8-inch) cake pans.
In a large bowl, combine the flour, sugar, baking soda, pumpkin pie spice, and salt. In a medium bowl, whisk together the eggs, oil, buttermilk, and vanilla. Add wet ingredients into dry, stirring just until combined. Fold in the grated carrots and 1 cup nuts. Divide the batter evenly between prepared pans.
Bake 30–35 min., until a toothpick inserted in the cake’s center comes out clean. Cool in pans on wire racks 15 min. Remove from pans and cool completely on wire racks.
Arrange 1 layer on cake plate. Spread 1 cup frosting on top. Top with second layer. Frost top and sides of cake with remaining frosting. Decorate top of cake with remaining ½ cup nuts.
Use orange and green cookie icing to draw carrots on the top of cake.