Carrot Cake

Prepare the Cake

Preheat your oven to 350°F (175°C)—grease and line two round cake pans.

In a large bowl, whisk together the flour, brown sugar, salt, and cinnamon.

In a separate bowl, combine the grapeseed oil, Greek yogurt, eggs, vanilla, and orange zest.

Add the dry ingredients to the wet in three additions, mixing gently until just combined.

Fold in the grated carrots and chopped walnuts.

Divide the batter evenly between the prepared pans and bake for 25 minutes, or until a toothpick inserted comes out clean. Wrap the cakes while still slightly warm and chill in the fridge until completely cooled—this helps lock in moisture.

Make the Frosting

In the bowl of a stand mixer, whip the butter and cream cheese on high speed for 2–3 minutes, until light and fluffy. Add the icing sugar and mix on low until just combined, then whip again until smooth.

Assemble the Cake

Place the first cake layer on a serving plate and spread with half the frosting. Top with the second layer and frost the top. Decorate with maple-roasted walnuts, carrot swirls, or edible flowers as desired.

Optional Extras

Maple-Glazed Walnuts

Toss walnuts with a splash of maple syrup and roast at 350°F (175°C) for 15 minutes. Let cool completely before using.

Carrot Swirls

Use a vegetable peeler to shave long strips of carrot. In a small saucepan, bring a mix of equal parts orange juice and water to a gentle simmer. Add the carrot ribbons and cook for 5 minutes. Lay them on a paper towel to cool, then wrap around your pinky to form curls.

Decorative Finish

For a final touch, add a few edible flowers—pansies are especially beautiful for spring.