• 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ pound large carrots, peeled & grated, both green tops and peels reserved for roses
  • ½ cup walnuts, chopped
  • ½ cup raisins
  • 2 large eggs
  • ¼ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar
  • ¾ cup vegetable oil
  • 2 cups cream cheese frosting


  1. Preheat the oven to 350 degrees. Coat a 10 ½ by 7 ½ -inch casserole dish with baking spray.
  2. In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Next, add carrots, walnuts, raisins, eggs, buttermilk, vanilla, sugar, and oil, then mix until thoroughly combined. Pour into ceramic dish, and bake for 25 to 30 minutes until a toothpick comes out clean from the center. Allow to cool completely while you make the carrot flowers.
  3. Once cool, top the cake with cream cheese frosting. Place 2 peels of carrot together in a line to create 1 long strip. Starting from the bottom, roll up the peel to resemble a rose. Repeat until the desired amount, and place greens around them. Cake will keep up to 5 days covered.