Printable Recipe: 4th of July Festive Carrot Cake Recipe

4th of July Recipe Cake: Festive Carrot Cake

Modern carrot cake is likely a descendant of carrot puddings served in Europe during the medieval times. Because sweeteners were hard to come by, carrots became a sweet alternative that kept desserts moist. For 4th of July recipe cakes, I like this slightly healthier offering since there's usually tons of other types of pies and cookies on this holiday.

It's true that carrot cake is a little time-intensive, but on the list of 4th of July recipes, cakes like this are nearly always a sure-fire success with your guests. So you might want to get your slice early!

HINT: add some orange zest into both your carrot cake and the frosting for a refreshing change of flavor.

Decorating a July 4th Cake: Of all 4th of July recipes, cakes are the most fun to decorate! This one is decorated with fresh blueberries and raspberries, but you can also use colored sugar sprinkles or dye your frosting red and blue and use that. Have fun with it!

Ingredients:
14 oz. fresh or frozen carrots
2 tbsp. cinnamon, divided
1 tbsp. ground ginger
1/2 tbsp. nutmeg
3 C. flour
3 C. white sugar
3/4 tsp. salt
1 tbsp. baking soda
1 1/2 C. vegetable oil
4 eggs (large)
2 tsp. vanilla extract
1 1/2 C. coconut
1 1/2 C. chopped walnuts
3/4 C. crushed pineapple (well drained)

Frosting:
12 oz. cream cheese (softened)
4 C. powdered sugar
1 tsp. vanilla extract
9 tbsp. unsalted butter (soft)

Garnish:
1 container fresh raspberries (optional)
1 container fresh blueberries (optional)

Instructions: 1. Boil the carrots in water with one tbsp. of the cinnamon. When they're tender drain them completely and transfer into a blender or food processor.

2. Puree carrots with cinnamon, ginger and nutmeg.

3. In a separate bowl sift together the flour, sugar, salt and baking soda. To this, stir in your oil, eggs and vanilla. Beat well using a hand mixer. The nuts, coconut, pineapple and carrot mix get folded in next.

4. Pour equal amounts of batter into 2-9" well-oiled spring form pans. Place in a preheated 350-degree oven and cook for about 50 minutes. A toothpick will come out clean from the center if tested.

5. Cool for several hours before trying to take it out of the pan.

6. While the cake cools you can make your frosting. Put the cream cheese and butter into your mixer. Slowly add powdered sugar and continue beating so the frosting is smooth. Finally add your vanilla. Frost and serve.