Thursday, March 28, 2013

Carrot Cake

I made this carrot cake for Easter last year and I'm hoping to make it again this weekend.  It was easy and delicious!  Then I got to accessorize it with some jelly beans to make it a little more Eastery and fun.  

Carrot Cake
2 Cups Flour
2 Cups Sugar
2 Teaspoons Baking Soda
2 Teaspoons Cinnamon
1/2 Teaspoon Salt
1/4 Teaspoon Nutmeg
1 1/2 Cups Vegetable Oil
4 Eggs, Beaten
3 Cups Peeled, Grated Carrots
1 Cup Chopped Nuts 

Mix together dry ingredients, then add remaining ingredients
Use a greased 9" x 13" baking pan or 2 greased 8" round pans
Bake at 350 degrees for 30-35 minutes
Cool and then frost

Cream Cheese Frosting
8 Ounces Cream Cheese, Softened
1/2 Cup Butter, Softened
2 1/2 Cups Powdered Sugar
2 Teaspoons Vanilla

Mix cream cheese and butter together until smooth, then add in powdered sugar and vanilla

What's your favorite Easter dessert?  I hope everyone has a wonderful Easter weekend!

Happy Champagne Thursday!


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