Layerd Carrot Cake

I admit, I have been making a lot of cakes lately.  I promise "Let them eat cake!" isn't exactly the motto I live by, but a festive carrot cake seemed like a perfect fit for Easter dinner.  This is a version of carrot cake, even your kids will enjoy!  I was thinking about decorating the cake with little carrots made of bright orange and green frosting, but the idea of whipping up even more frosting for this cake seemed ridiculous.  So, I made a little carrot garnish out of a shaving of carrot and a tiny piece of parsley instead.  I loved how it turned out!  This cake is baked in a13x18 inch rimmed baking sheet, the rim is about 1 inch high.  By cutting it into three equal parts you can make a beautiful layer cake.  However, if you need something fast and easy, leave the cake in the pan, frost it for a sheet cake, served "family style!"   You can even make this cake a day in advance, which is huge time saver!  

The Carrot Cake

2 1/2 cups flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoon salt

3 cups grated carrots

1 1/2 cups sugar

1/2 cup brown sugar

4 large eggs

1 1/2 cups canola oil

Grease and flour a 13X18 rimmed baking sheet, or jelly roll pan.  In large bowl combine flour and spices.  Add grated carrots to flour mixture.  In bowl of electric mixer whip sugars and eggs until thoroughly combined.  Slowly add oil while mixer is running and whip until thoroughly combined.  Add flour and carrots to the sugar mixture and mix until dry ingredients are incorporated thoroughly. Pour into prepared pan.  Bake at 350 for 30-35 minutes or until toothpick comes out clean. When cool.  Cut into cake into three equal sized strips of cake.

Using two spatulas carefully move one layer onto a cake platter.  Spread a layer of frosting on top of it.  Repeat for all three layers.  Trim cake sides if needed.  Frost remainder of cake.  Cut cake on a slant making each piece a triangle, as large or as small as desired.  Garnish each piece after it has been cut, just before serving.

Cream Cheese Frosting

16 ounces cream cheese, softened slightly

10 tablespoons butter, softened slightly

2 tablespoons sour cream

1 teaspoon vanilla

2 1/2 cups powdered sugar

In electric mixer, whip all ingredients together until smooth. 

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Carrot Garnish

Take a baby carrot and a hand grater and peel a small piece of carrot.  Place carrot on top of  each piece of cake.  Take a small piece of parsley and place at top of carrot.