Creepy Carrot Cake!
Halloween has now entered my mindset and after having kids I now love this holiday. The kids get to dress up as their favorite characters which always cracks me up. And I get to make themed desserts, which gives me and the kids such a kick! So anyone that has kids, probably knows the book "Creepy Carrots!" by Aaron Reynolds. It's the story of a rabbit, the poor carrots he snacks and the revenge they plot against him. We actually got this book from Soupbelly. I thought it might have been a bit scary for the kids, but it has turned into a family favorite! So inspired by the book, I'm making a Creepy Carrot Cake!
I didn't want to make a full on layer cake, because its just a bit too much work for a Sunday morning. And I always feel a bit guilty slicing into a whole cake as my nighttime snack....shhhh. So A sheet cake was the way to go. It feels more like a snack cake and much easier to decorate. I came upon this recipe from Handle the Heat and it seemed perfect. It's a simple, one bowl recipe. Perfect to whip up at 9am on a Sunday morning. Ha! Tis, the life of a blogging mom.
The warm spices of this cake really permeate the air of your house as this bakes, making you crave a slice before it even comes out of the oven. After waiting...patiently for this cake to cool... I frosted it with an orange tinged cream cheese frosting. Because I can't imagine touching a carrot cake with anything less than a cream cheese frosting. And because I really, what doesn't go well with a cream cheese frosting? So there it goes, a gorgeous layer of cream cheese frosting. Then the fun part. The eyes.
In the book, the carrots all have eyes, angry eyebrows and mouths. So I wanted this cake to look like these creepy carrots were looking angrily out at you after you cooked them up into a cake. I used candy eyes and chocolate sprinkles to make the angry eyes . The kids really loved this and it wasn't too scary gory. Light Halloween fun for the little little ones!
Creepy Carrot Cake
*adapted from Handle the Heat
- 1 1/2 cups granulated sugar
- 3/4 cup oil
- 4 eggs
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon all spice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup buttermilk
- 2 cups carrots, grated (about 3 medium carrots)
For the Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 1/2 – 3 cups powdered sugar
- 1 teaspoon vanilla
- orange food coloring
- Preheat oven to 350°F and grease a 13×18 inch jelly roll pan. (I used a 12X17 inch pan)
- In a large mixing bowl, mix the sugar and oil together.
- Beat in the eggs until well combined.
- Add the dry ingredients and mix until combined. Add in buttermilk and mix.
- Fold in the carrots and then spread into the greased pan. Bake for 24 to 26 minutes or until toothpick comes out clean.
- For the Frosting:
- Beat the cream cheese and butter together. Mix in the powdered sugar and cream until smooth. Mix in the vanilla and then spread over cooled cake.