Naked Floral Carrot Cake

This Naked Floral Carrot Cake is the perfect cake for spring and for Easter! Simple and beautiful {totally not healthy but a slice will do you good….promise}. It actually made a brief appearance on the blog last year, but I thought it deserved it’s own post with instructions for you! It’s my mamas carrot cake recipe, but inspired by Aimee Broussard’s Naked Floral Cake.

We’ve been spring breaking at home this week and then found out we have termites! YES, termites. The fumigators (if that’s what I call them) could get the work done to kill those suckers this week so we took advantage of it being spring break and scheduled it. So while our house is being pumped with chemicals to kill all the bugs, we are in a hotel for the next couple of nights. STAYCATION! Perfect timing, right!

We should be back in our house Saturday night but that doesn’t leave much prep for Easter dinner or dessert. Sooooo someone, please make this cake and eat for me!

Also, Saturday I’m headed to Wanderlust Fest at Liberty Station. So excited for that! Follow along on instagram, I’ll be sure to share snaps from the day in my stories! 

I hope you all have a wonderful Easter weekend. I hope you feel the redeeming love of our Savior, the #PrinceofPeace this weekend and always! No matter the circumstances of our lives, he is there. He loves us. He knows us. He can comfort and heal us.

Happy Easter! 

xoxoxo

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Naked Floral Carrot Cake

the perfect, simple and beautiful cake for Easter or spring parties!

Ingredients

2 c. flour

2 c. sugar

4 eggs, room temp

2 c. grated carrots

1 1/2 c. oil

1 tsp vanilla

1 1/2 tsp baking soda

1 tsp salt

2 tsp baking powder

2 tsp cinnamon

Frosting:

8 oz. cream cheese, soft 1/2 c. butter 1 lb powdered sugar 1 1/2 tsp vanilla

Instructions

Preheat Oven to 350.

Beat sugar, eggs and oil together.  Add remaining ingredients, stirring in the grated carrots last.  Pour into three 9" round greased cake pans.  Bake at 350 for 30-40 minutes, or until a toothpick inserted comes out clean. Cool in the pans for 15 minutes until completely cool. Mix frosting while cakes cool.

For the frosting: Beat the cream cheese and butter together until creamy and no lumps. Slowly mix in powdered sugar and vanilla until it's creamy.

Remove cakes from their pans (I flip them over onto a kitchen towel).

Place one cake layer on a cake stand or plate. Spread a layer of frosting over the top of the cake. Top with another cake layer and layer of frosting. Then place the last cake layer on top. Use the remaining frosting to spread over the top of the cake.

Arrange fresh (or fake) florals around the bottom edge and center of cake.