Celebrate spring by making a homemade floral-inspired layer cake. There are all sorts of goodies in this recipe. Baking with edible flowers is a culinary adventure; flowers can really change the flavor of something so classic, like carrot cake, and somehow make it even better.


Find the full recipe by clicking below!

Orange + Calendula Carrot Cake with Lavender Cream Cheese Frosting
(Makes a 5″ four layer cake)


For the cake batter:
2 organic eggs
1 cup Dried Blood Orange + Calendula Sugar (recipe below) or you can use 1 cup organic sugar + a TBL of orange zest
3/4 cup organic canola oil
1 teaspoon vanilla extract
1 cup Bob’s Red Mill Gluten-Free Pizza Crust Mix (trust me!)
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon orange zest
Generous 1/2 teaspoon organic dried lavender
1 1/2 cups organic carrots, peeled + grated
½ cup organic walnuts, chopped

For the frosting:
3 Tablespoons organic unsalted butter
3 ounces organic cream cheese (you can also use chèvre)
1 1/2 teaspoons vanilla extract
1 3/4 cups + 2 tablespoons organic powdered sugar (or you can use gluten-free powdered sugar)
1 1/2 tablespoons organic dried lavender

Preheat oven to 350 degrees and butter four 5″ cake pans. Mix the eggs and sugar in a stand mixer and gradually add oil and vanilla extract. Mix until smooth. In a separate bowl, blend the pizza crust mix, spices, baking powder & soda. Add to the sugar mixture and blend until smooth. Fold in carrots and lavender.

Evenly distribute the batter between the 4 cake pans. Bake for 25-30 minutes. Test by inserting a toothpick into the center of a cake; the toothpick should be clean when removed. Allow to cool completely on wire rack before frosting.
While the cake layers are cooling, make the frosting. Using a stand mixer, blend the butter, cream cheese, and vanilla extract until smooth. Then add the powdered sugar and mix again until smooth while slowly incorporating the lavender. Frost each layer and stack. Leave naked or frost the outside as well. This frosting is quite rich, so a thin layer is best.

Dried Blood Orange + Calendula Sugar (Makes a little under 1 cup)

6 dried blood orange slices (I used Simple + Crisp)
3/4 cup organic sugar
3 tablespoons dried organic, edible calendula flowers

Place ingredients in a food processor or blender. Pulse about 10 times. Store in an airtight container and use within a month. This sugar is delicious sprinkled on warm rye toast slathered in raw butter for an afternoon snack.

Images and recipe via Cassie Winslow


1 comment

Leave a Reply

Your email address will not be published.