Yield: 7 serving

Ingredients

• 1 1/2 cups (375 mL) whole blanched almonds 
• 1 cup (250 mL) brown sugar 
• 1 pound (500 g) carrots 
• 1 stick (1/2 cup) (125 mL) butter, softened 
• 2 large egg yolks 
• 1 teaspoon (5 mL) vanilla extract 
• 1/2 teaspoon (2.5 mL) almond extract 
• 4 tablespoons plus 3/4 teaspoon (63 mL) cake flour 
• 2 teaspoon (5 mL) cinnamon 
• 6 large egg whites 

Directions

1. Preheat oven to 350°F and butter a Bundt pan. Grind almonds in a spice grinder. Beat together butter and white sugar until thoroughly combined, then add ground almonds, egg yolks, vanilla, and almond extract. Beat until thoroughly combined.

2. In a second bowl, whisk together flour, cinnamon and salt. Pour dry ingredients into wet ingredients, add carrots, and mix well.

3. In a third bowl, beat egg whites until they hold stiff peaks, gently fold them into the batter until just combined. Pour batter into the prepared cake pan and bake for 50 minutes. Cool cake in the pan on a rack for 15 minutes, then gently loosen and turn out onto the rack to finish cooling. Frost or enjoy plain

Yield: 16 serving

Ingredients 

• 2 boxes White Cake Mix
• 4 drops Food Coloring
• 4 packages Cream Cheese (8 oz)
• 1 cup Butter
• 5 cups Powdered Sugar (Confectioners Sugar)
• 1 tablespoon Vanilla

Preparation

1.For the cake, make one box cake mix according to the directions on the box. Separate batter into 3 bowls with roughly about 1 cup of cake mix per bowl. Add desired food coloring to each bowl (purple, blue, green). 

2 Bake cakes in round pans according to box instructions, but make sure you check the cake about 10 minutes before it’s supposed to be done. With less mix in each pan, they can cook faster. 

3 Repeat for the remaining colors (red, orange, yellow). You will now have six layers of different colors. .

4 For the frosting, mix together softened (room temperature) butter and softened (room temperature) cream cheese until well combined. Add vanilla. Combine. Slowly add in powder sugar. 

 5 After the 5th cup of powdered sugar, taste the frosting and see if you would like it sweeter. I tend to use the full 6 cups, but some prefer the frosting less sweet. 

6 Try to level each layer of cake with a large bread knife. For the rainbow cake especially, if all the layers are level, then they will evenly display when you cut into it. 

7 Start with the PURPLE layer first. Put the purple layer on your cake stand or plate. Add enough frosting to cover the layer and some to spill over the edges, anywhere from 1/2 to one cup of frosting. Run the flat, straight side of a knife around the cake to smooth out the edges. 

8 Add the BLUE layer of the cake. Put frosting in the middle, start spreading out frosting with the flat, straight side of a knife so that it covers the cake and falls out over the edges. Then run your knife around the outside edge of the cake to smooth out the sides. 

9 Put the cake into the fridge for at least 2 hours or freeze for 1 hour. 

10 Repeat with GREEN layer, then YELLOW layer. 

11 Put cake into fridge for at least 2 hours or freeze for 1 hour. 

12 Repeat with ORANGE layer, then RED layer. 

13 Cover cake with frosting and run the flat, straight edge of a knife around the edges of the cake to smooth out the frosting. 

14 Once you have finished frosting the cake, add any decorative touches or words that fit your occasion! Good luck!