Description
Description This Carrot Patch Cake is the ultimate springtime showstopper — a moist and spiced carrot cake layered with rich cream cheese frosting and topped with crushed cookies and candy carrots to mimic a garden patch. Perfect for Easter, garden parties, or spring birthdays!
Ingredients
Units
Scale
- For the Cake:
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup crushed pineapple (drained)
- 1 tsp vanilla extract
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- For Decoration:
- 1 cup crushed chocolate sandwich cookies (like Oreos)
- Mini candy carrots or marzipan carrots
- Optional: chocolate sticks or sprigs of fresh herbs for “leaves”
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, sugars, oil, vanilla, and pineapple until combined. Fold in the grated carrots.
- Gradually mix the dry ingredients into the wet until fully incorporated.
- Divide the batter between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool completely on a wire rack.
- For the frosting: Beat cream cheese and butter until creamy. Add powdered sugar gradually, then mix in vanilla until smooth.
- Frost the cooled cakes, stacking them if desired.
- Top the cake with crushed cookies to resemble soil. Decorate with candy carrots poking out and herbs as leaves for a realistic garden look.
Notes
- You can bake the cake in a single pan or as cupcakes.
- Add chopped walnuts or pecans for extra texture.
- Store in the fridge for up to 4 days.
Nutrition
- Calories: 370
- Sugar: 29g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
