Carrot Cake for Easter
CARROT CAKE FOR EASTER
Sometimes it surprises me that I have a food blog. But not because of the reasons you think. The thing is, I am a people pleaser to a fault. I’ve always said I couldn’t be a hairdresser because I’m too worried that people wouldn’t like their hair. BUT recipes are the same way. Everyone has different taste buds and some things people either love or hate.
Sometimes I make a recipe that I’ve made a zillion times and it doesn’t turn out. There are so many variables: the butter is too cold, your oven temperature is off, your baking soda is old, you added too much of something. You learn as you go. So I always worry that if it doesn’t turn out for someone else, I feel responsible and I hate that.
But I finally came to the resolution that when it comes down to it, I’m posting recipes that me and my family love. Some people will love them but not everyone will. That’s life.
DIFFERENT CARROT CAKE RECIPES
Full transparency I have three carrot cake recipes on my site. Here’s the breakdown.
This Carrot Cake recipe in this post: Is my go-to. It’s no fuss, always turns out, and is super moist with pineapple in the batter.
Moist Carrot Cake – this is made in a 9×13 and the most pineapple out of all the recipes giving it the most moisture. This is the most popular carrot cake recipe on my site.
Carrot Cake recipe: This recipe is full of spices and has a bigger crumb.
|And how bad is it that I took this to a party with a piece of cake already cut out. I had to taste it first!|
OTHER EASTER RECIPES:
- Carrot Cake Cupcakes with White Chocolate Frosting
- Easter Bunny Cake
- Carrot Cake Cookies
- Watergate Salad
- Carrot Cake
- Loaded Mashed Potatoes
- Funeral Potatoes
Carrot Cake for Easter
- 1 cup neutral flavored oil, (like canola or vegetable oil)
- 2 cups white sugar
- 3 eggs, beaten well
- 2 cups carrots, peeled and grated fine
- 1 (8 ounce can) crushed pineapple, undrained
- 2 teaspoons vanilla
- 3 cups flour, (replace one cup with whole wheat flour for a denser, nuttier taste)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 cup chopped pecans, (optional)
Cream Cheese Frosting:
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla
- 1 lb (4 cups) powdered sugar
- Preheat oven to 350 degrees.
- Mix oil, sugar, eggs, carrots, pineapple and vanilla until combined.
- Mix dry ingredients in a bowl and add slowly to the wet ingredients.
- To make a 9x13 cake, pour into a greased 9x13 baking dish for 45 minutes. To make a 2 layer cake use 2 9-inch round pans and bake for 35-40 minutes or until toothpick inserted in the center comes out clean. If using 2 round pans make sure to really grease or use parchment cut in circles so that your cake comes out clean. Invert cakes into a cooling rack.
- When cake has cooled frost with cream cheese frosting. If layering and piping frosting you may need 1.5x the frosting.
- For the Cream Cheese Frosting: Beat butter and cream cheese until light and fluffy. Add vanilla and then powdered sugar one cup at a time, scraping the bowl often. Frost the carrot cake.
Source: Camden LeeMaster