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Happy Easter

March 27, 2012

Easter is almost here and with it comes all sorts of crafting and cooking opportunities!

For today, I’m sharing with you one of the greatest creations of all time: Carrot Cake!

Never had a taste cause it sounds weird? Well do it. Trust me, the cream cheese frosting mixed with the sweet cake is to die for, guaranteed!

Now there are a lot of ways to make a carrot cake from adding raisins to pineapple. I  like to keep it simple:

Ingredients:

  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 4 fresh whole eggs
  • 2 cups pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups raw finely ground carrots
  • 4 ounces finely chopped walnuts

Frosting Ingredients:

  • 1 1/2 pounds powdered sugar
  • 12 ounces room temperature cream cheese
  • 1 tablespoon vanilla extract
  • 2 ounces room temperature margarine

Preheat oven to 300 degrees F.

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batterevenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.

To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frostingto cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

Filling and Icings:

In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.

Hope you have a great Easter. God Bless!

This is my family portrait from last Easter. We're special, I know.

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2 Comments leave one →
  1. March 31, 2012 4:19 pm

    You’ve inspired me to make some Carrot cake for Easter. Why didn’t I think of that!!???? 🙂

  2. April 13, 2012 4:11 am

    I hope that carrot cake turned out good!!!

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