Strawberry Carrot Cake

Carrot Layer Cake Recipe:

1 3/4 cups All-purpose Flour

2 tsp baking powder

1 tsp baking soda

1 1/2 tsp ground cinnamon

3/4 tsp salt

1/4 tsp ground clove and nutmeg

1 1/4 cup light brown sugar

3/4 cup vegetable oil

3 large eggs

1 tsp vanilla extract

2 2/3 cups shredded carrot (around 4 carrots)

1/3 cup dried raisins

Adapted from americastestkitchen

Vanilla Buttercream Recipe:

3/4 cup butter, unsalted and room temp.

2 cups powdered sugar

1 tsp vanilla

pinch of salt

2 tbsp heavy cream

Strawberry Jam

Crushed Walnuts

Directions:

1. Preheat oven to 350 F.

2. Shred Carrots or purchase pre shredded carrots. set aside.

3. Combine dry ingredients in a bowl. In a separate bowl sugar, oil, and eggs and whisk until creamy consistency.

4. Add shredded carrots and raisins to the egg mixture and combine then add all dry ingredients.

5. Fold the dry ingredients into the wet mixture until all flour is incorporated.

6. Grease 2 eight inch pans with butter and add parchment paper circles into the pans. Divide the batter into the two pans.

7. Bake the cake for 18-20 min or until a tooth pick inserted comes out clean.

8. Let the cake cool completely.

Frosting Directions:

1. Add butter to a standard mixer using a paddle attachment (or to a bowl with a manual hand mixer) and cream butter until soft.

2. Add powdered sugar a few tablespoons at a time to the butter and mix well.

3. Add vanilla, salt, and heavy cream and mix until incorporated well.

4. Set Aside.

Assembly Directions:

1. Once the cake is cooled, remove from pans and remove parchment paper.

2. Place one layer on a plate. Then add 3-4 tbsp of strawberry jam and add spread.

3. Add the second layer of carrot cake on top.

4. Spread frosting on top of cake and sprinkle with walnuts.