Easter Sunday Carrot Cake

Easter Sunday is approaching fast, and if you’re anything like me, you’re probably wondering what’s for dinner. But more importantly, what’s for dessert. Why not a delicious Carrot Cake? Carrot Cake can be dated back to the early 1800’s, with recipes found in old French cookbooks. During World War II, Carrot Cake was one of the food products that initially became noticed due to rationing.  It then became commonly found in restaurants and cafeterias during the 60’s. This delicious dessert quickly gained popularity in the US, and is regarded as the United Kingdom’s favorite cake. It is also one of the most popular cakes used at children’s birthdays in Switzerland. So, what are we waiting for? Here’s a nice and easy recipe for a creamy carrot cake for Easter Sunday!

What you’ll need:

CAKE
  • 4 large eggs
  • 2 cups sugar
  • 1/2 cup buttermilk
  • 1 pound carrots, peeled and shredded coarsely
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup pecans (4 ounces)
FROSTING
  • Two 8 ounce packages softened cream cheese
  • 2 sticks softened, unsalted butter
  • 2 cups confectioners’ sugar
  • 1 tablespoon pure vanilla extract

Directions:

CAKE

  1. Preheat your oven to 325°F. Butter up two 9″ cake pans and line the pan bottoms with parchment paper. Butter the placed paper and then flour each pan.
  2. Whisk the flour, baking soda, baking powder, cinnamon, and salt in a bowl. In a smaller bowl, whisk up the buttermilk, vanilla, and oil. Now in a large bowl, beat the eggs and sugar at a high speed for about 5 minutes (or until pale). Mix in the liquid ingredients and beat. Add dry ingredients until moistened. Stir in carrots and pecans.
  3. Divide the batter between each pan, and bake the cakes for 55 minutes to an hour until golden. Place the cakes on a rack to cool for about 30 minutes. Unmold cakes and let cool.

FROSTING

  1. Using a large bowl, beat the cream cheese and butter for 5 minutes (or until light). Mix in the confectioners’ sugar along with the vanilla. Mix thoroughly. Beat until light and fluffy for about 3 minutes.
  2. Peel off the parchment paper from pans and place one cake on a plate. Lightly spread frosting across the top. Place second cake layer. Spread the top and sides with rest of frosting and place cake in refrigerator. Chill the cake for about an hour. Slice and serve!

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