Six whole carrots make this unassuming layer cake extra moist. Our take on the Swiss-German classic has no raisins or nuts inside--just a handful of walnuts on top--and is enveloped in a sumptuous cream-cheese frosting.
MAKE THIS NUT FREE
It’s easy to make this recipe allergen-free: just skip the nut topping.
Don’t have an off-set spatula at home? Instead, use a non-serrated butter knife, fish knife, or small spatula to ice your cake.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, position a rack in the center of the oven and preheat to 350°F. Butter two 8-inch round cake pans with 1 tablespoon or less of butter provided. Line the bottoms with parchment paper, butter the top of each parchment, and set aside.
Wash and peel all 6 carrots, and cut off tops. Grate each carrot entirely by using a metal grater, and set aside. (Alternatively, use a food processor with appropriate blade, or chop finely with a knife.) Let the cream cheese and butter to come to room temperature.
In a large bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix carrots into dry ingredients and stir to coat. In a medium bowl, mix together granulated sugar, brown sugar, eggs, yogurt, and oil. Pour into the carrot mixture and stir until *just* combined.
Pour batter into cake pans and bake for 45 minutes. Reduce oven to 325°F and bake for another 20 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool cakes in pans on a wire rack for 30 minutes, or until the cake pulls away from the sides. Carefully invert the pans and remove the cakes, allowing them to cool completely before frosting.
In a medium bowl, using an electric mixer, beat together butter (for frosting) and cream cheese until smooth and creamy, 2 to 3 minutes. Gradually add in the confectioner’s sugar and beat until the frosting is smooth. Be sure not to overwhip or your icing may not be fluffy!
Frost cake using an off-set spatula. Use about one-quarter to one-third of frosting to sandwich both cakes, then frost entire cake with remaining icing. Lightly crush walnuts (to your liking), and decorate cake by artfully placing the nut morsels in the center and around the edges.