Total 3 hours and 15 minutes (includes cooling)
Active 45 mins
Makes 8 to 10 servings
Where I live, there are beautiful carrots at the farmers’ market year round, and I am always trying to find ways to cook and bake with them. When I was a child, I called carrot cake “healthy cake.” I remember not really liking the lumps of nuts and all of the different textures in the cake, but I loved the sweet, rich flavor. This is my rendition of a carrot cake with all the flavors without the interruption of so many different textures and crunches. It’s a light, fluffy cake that’s also rich and moist. I love the crunch and flavor of nuts, so instead of mixing them into the batter, I put them on the outside of the frosted cake. Carrot cakes can look rather drab, all brown and white. I love to decorate the top of this cake with a few edible orange flowers and a few green sprigs from the carrot tops to add some brightness to this delicious cake.
TIP: If you overbeat the cream cheese, the frosting may melt or run, because the moisture in the cream cheese will liquefy the sugar.
A carrot cake can be very brown and white, so decorating with a few bright-orange edible flowers and green carrot fronds or edible leaves gives the cake a bright, cheerful look.