Very popular. I decorate with angelica (preserved violet petals). The white and purple effect is beautiful. Here is one of my favorite recipes:
Cake
- 1 cup vegetable oil
- 2 cups sugar
- 3 cups freshly grated carrots (about 7 carrots)
- 1 cup walnuts, coarsely chopped
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp salt
- 4 large eggs
Frosting
- 1 stick (8 tbsp) unsalted butter, softened
- 12 oz (1 ½ large packages) cream cheese, softened
- 2 tbsp milk
- 1 tbsp vanilla extract
- 1 ½ cups confectioners’ sugar
Instructions
- Preheat oven to 350F. Pam two 9″ round cake pans.
- Make the cake
- In a large bowl, combine all the ingredients except the eggs. Add the eggs and mix well. Pour the batter into the pans and bake until springy to the touch, 35-40 minutes. Cool in the pan on a wire rack.
- Make the frosting
- In a mixer, cream butter, cream cheese, milk, and vanilla. Add sugar and stir until smooth. When the cake is cool, frost.
- I decorate with sugared violets – the purple and white effect is gorgeous!