Description
This Painted Buttercream Spring Carrot Cake blends moist, spiced layers with creamy frosting and hand-painted designs that turn dessert into a work of art. Perfect for spring celebrations.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Food coloring (gel recommended)
- Edible floral decorations (optional)
Instructions
1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix oil, eggs, carrots, and pineapple until combined.
4. Add dry ingredients to wet mixture, stirring until just combined. Fold in nuts if using.
5. Divide batter between pans and bake 25–30 minutes until a toothpick comes out clean.
6. Cool cakes 10 minutes in pans, then transfer to wire racks to cool completely.
7. Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla.
8. Frost first cake layer, add second, then frost top and sides evenly.
9. Use food coloring and brushes to paint directly on the buttercream surface.
Notes
- Make sure the cake layers are completely cool before frosting to avoid melting.
- Use gel food coloring for better control and vibrant colors.
- Designs are best painted while frosting is fresh and smooth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 38g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg