# Components:
→ Carrot Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 1/2 teaspoons baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 4 large eggs
11 - 1 cup vegetable oil
12 - 1/2 cup unsweetened applesauce
13 - 2 teaspoons pure vanilla extract
14 - 3 cups grated carrots
15 - 1 cup chopped walnuts or pecans (optional)
16 - 1/2 cup raisins (optional)
→ Cream Cheese Frosting
17 - 8 ounces cream cheese, softened
18 - 1/2 cup unsalted butter, softened
19 - 3 1/2 cups powdered sugar, sifted
20 - 2 teaspoons pure vanilla extract
21 - Pinch of salt
→ Decoration
22 - 1 cup shredded coconut
23 - Pink food coloring
24 - Brown or black candies or chocolate chips
25 - Marshmallows
26 - Edible flowers, pastel candies, or sprinkles (optional)
# Method:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
03 - In a separate bowl, beat eggs with granulated and brown sugars until light and fluffy. Gradually add vegetable oil, applesauce, and vanilla extract, mixing well.
04 - Fold the dry mixture into the wet ingredients until just combined. Stir in grated carrots, nuts, and raisins if using.
05 - Divide batter evenly between prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
06 - Let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely.
07 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt, continuing to beat until fluffy.
08 - Place one round cake as the face. From the second cake, cut two symmetrical ovals for ears and use the remaining piece to form the bowtie or feet. Arrange on a large platter.
09 - Generously frost the assembled cake with cream cheese frosting.
10 - Sprinkle shredded coconut over the frosted cake to mimic fur texture.
11 - Tint a portion of coconut pink for ear centers and the nose and apply accordingly.
12 - Use candies or chocolate chips for eyes and marshmallows for cheeks and tail.
13 - Decorate with edible flowers, pastel candies, or sprinkles as desired.
14 - Refrigerate for at least 30 minutes prior to slicing to ensure clean cuts.
