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Almost too cute to eat! From the kitchen of Fareway shopper @northwoodsfolk, tiered carrot cakes are ideal for a personalized sized dessert and are fun to make.

Sunny's Tiered Carrot Cakes


  1. Start by buttering/greasing and flouring a jelly roll or half sheet pan and set aside. Preheat oven to 350 degrees F (180 C.)

  2. In a large bowl, combine flour, cinnamon, baking soda, baking powder, and salt. In a separate bowl, mix together the Eggs, oil, and sugar. Mix wet ingredients in with the dry ingredients, followed by the shredded carrots. Mix until well combined, and pour into prepared pan. Bake for about 30 minutes or until a toothpick comes out clean.


  4. While cake is baking, beat together all of the frosting ingredients until well-combined, adding more powdered sugar, if necessary to reach desired consistency.

  5. Allow to cool before using a circle cutter to create mini cake rounds. Save the scraps for snacking!

  6. Split each round in half horizontally and frost with cream cheese icing. Top with fresh fruit and edible flowers before serving and enjoying!

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