This cute little layered cake was made for a styled shoot and I totally forgot to share the recipe! It's a small 6" cake so expect it to serve about 6-8 guests max. You can bake it in a larger 8" pan but you will only get 2 thinner layers of cake, so I do recommend 6" pans.

If you make this, let me know how it goes!

Photos by Mary Costa Photography
Styled by Angelina Moio of Shindig Chic

Carrot Clementine Layer Cake

ingredients

3 large pastured eggs
3/4 cup organic raw cane sugar
2/3 cup melted butter or coconut oil
1 2/3 cup organic white whole wheat pastry flour
1 tsp baking powder
2 organic clementines
2/3 cup grated carrots (about 1 medium carrot)
3-5 sprigs fresh rosemary
3-5 sprigs fresh dill
pomegranate seeds
cream cheese frosting (recipe below)

directions

Preheat oven to 350° F. Grease three 6” round cake pans, then line bottom with parchment paper and lightly dust with flour.
Cook whole clementines by microwaving for 3 minutes at 1 minute intervals, or simmering in water for about 30 minutes. Set aside. If microwaving, make small holes to prevent them from bursting. Once cool, blend the entire clementine (peel and all) into a smooth puree and set aside.
Whisk flour and baking powder together and set aside.
With a hand or stand mixer, beat together eggs and sugar for 2 minutes until pale and thickened. Add butter/oil and beat until thoroughly combined. Fold in clementine puree, then the grated carrot, and lastly, fold in flour mixture until no lumps remain. Do not over mix.
Pour equal amounts of batter into your prepared pans and bake for 40 minutes, or until a skewer comes out clean. Let cool inside the pan for 10 minutes, then remove and transfer to a cooling rack to cool completely.

cream cheese frosting

ingredients

4 oz cream cheese, room temperature
4 oz unsalted butter, room temperature
2 cups powdered sugar, sifted

directions

With a hand or stand mixer on medium speed, beat together cream cheese and butter until smooth, about 1 minute.
Turn the mixer to low and gradually add powdered sugar until smooth. Do not over mix.

assembly

Starting with cake, alternate layers of cake and cream cheese buttercream, making sure each layer is level before moving on to the next.
Frost outside of the cake with a very light layer of buttercream, gently filling in any holes with buttercream for a smooth finish.
Finish off the cake with a wreath of fresh rosemary sprigs, dill, and pomegranate seeds.