Blood Orange + Calendula Carrot Cake with Lavender Cream Cheese Frosting

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.Blood Orange + Calendula Carrot Cake with Lavender Cream Cheese FrostingMakes a 5" four layer cakeIngredients:Cake batter:2 organic eggs1 cup Dried Blood Orange + Calendula Sugar (recipe below) or you can use 1 cup organic sugar + addition tablespoon of orange zest3/4 cup organic canola oil1 teaspoon vanilla extract1 cup Bob’s Red Mill Gluten-Free Pizza Crust Mix (trust me…)1 teaspoon cinnamon1/2 teaspoon freshly grated nutmeg1/2 teaspoon salt1 teaspoon gluten-free or regular organic baking powder1 teaspoon baking soda1 tablespoon blood orange zestGenerous 1/2 teaspoon organic dried lavender1 1/2 cups organic carrots, gratedFrosting:3 Tablespoons organic unsalted butter3 ounces organic cream cheese (you can also use chèvre)1 1/2 teaspoons vanilla extract1 3/4 cups + 2 tablespoons organic powdered sugar (you can also use gluten-free powdered sugar)1 1/2 tablespoons organic dried lavenderDirections:Preheat oven to 350 degrees and butter 4, 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 SugarMakes a little under 1 cupIngredients:6 dried blood orange slices (I used Simple + Crisp)3/4 cup organic sugar3 tablespoons dried organic, edible calendula flowersDirections: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…Hop on over to Darling Magazine to see the feature...Recipe + Photo by Cassie Winslow