Halloween carrot cake
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  • Kid approved
préparation
30minutes
cuisson
60minutes
servings
8-10
type of dish
Desserts
préparation
30minutes
cuisson
60minutes
servings
8-10
type of dish
Desserts
Halloween carrot cake
[addthis tool="addthis_inline_share_toolbox"]
  • Kid approved
préparation
30minutes
cuisson
60minutes
servings
8-10
type of dish
Desserts
préparation
30minutes
cuisson
60minutes
servings
8-10
type of dish
Desserts
ingredient
  • Carrot cake
  • 500 ml sugar
  • 250 ml canola oil
  • 4 egg(s)
  • 5 ml vanilla
  • 500 ml flour
  • 2 ml salt
  • 10 ml baking powder
  • 10 ml baking soda
  • 10 ml cinnamon
  • 500 ml carrot(s) , grated
  • 250 ml canned crushed pineapple , drained
  • 125 ml walnut(s)
  • 125 ml coconut , sweetened
  • Cream cheese frosting
  • 250 g cream cheese at room temperature
  • 310 ml icing sugar
  • 5 ml vanilla
  • A few drop(s) of food colouring (orange) (yellow + red) (optional)
  • 15 à 30 ml cocoa
  • Carrot cake
  • 500 ml sugar
  • 250 ml canola oil
  • 4 egg(s)
  • 5 ml vanilla
  • 500 ml flour
  • 2 ml salt
  • 10 ml baking powder
  • 10 ml baking soda
  • 10 ml cinnamon
  • 500 ml carrot(s) , grated
  • 250 ml canned crushed pineapple , drained
  • 125 ml walnut(s)
  • 125 ml coconut , sweetened
  • Cream cheese frosting
  • 250 g cream cheese at room temperature
  • 310 ml icing sugar
  • 5 ml vanilla
  • A few drop(s) of food colouring (orange) (yellow + red) (optional)
  • 15 à 30 ml cocoa
prep time
Carrot cake
  1. Preheat oven to 180°C (350°F).
  2. In the bowl of a standing mixer, beat the sugar, oil, eggs, and vanilla on high for 10 minutes.
  3. In large bowl, mix together flour, salt, baking powder, baking soda, and cinnamon.
  4. Incorporate dry ingredients into liquid ingredients.
  5. Add the carrots, pineapple, walnuts, and coconut and mix well.
  6. Pour batter into 2 greased and floured 18-cm (7-in.) cake pans. Bake for 1 hour or until a toothpick inserted into centre comes out clean. Set aside to cool for about 15 minutes before turning out. Turn the cake out onto a rack to cool completely.
Cream cheese frosting
  1. In the bowl of a standing mixer, beat the cream cheese, icing sugar, and vanilla until smooth and creamy.
  2. Add the cocoa to 125 mL (½ cup) of the frosting. Add orange food colouring to the rest of the frosting.
  3. Layer the two cakes with a layer of orange frosting in between.
  4. Ice the cake with the orange frosting. Using a cake decorating bag filled with black frosting, draw a pumpkin face on top of the cake.