Carrot Cake for Easter

Carrot Cake for Easter

Cake Ingredients:
3 large eggs
1 ½ cups sugar
½ cup vegetable oil
¾ cup buttermilk
2 cups flour
2 t. baking soda
2 ½ t. cinnamon
½ t. salt
2 cups fine diced carrot
1 cup crushed pineapple w/ juice
1 c. raisins, chopped, tossed in flour
½ c. chopped walnuts, tossed in flour plus more chopped walnuts for garnish
Preheat oven to 350 degrees. Grease a 9×13” pan.
Beat eggs, sugar, buttermilk, and vegetable oil. Sift flour, salt, baking soda, and cinnamon. Add to egg mixture on low speed. Combine with remaining ingredients. Bake for 50 min. Let cool completely. Ice with cream cheese buttercream, recipe below.

Cream Cheese Buttercream Ingredients:
8 oz softened cream cheese
½ cup (1 stick) butter, softened
2 cups powdered sugar
dash of salt
1 t. vanilla bean paste (or vanilla extract)

Beat cream cheese and butter together at high speed until smooth. A little at a time, beat in the powdered sugar (be careful not to get it everywhere), add vanilla and salt. Spread on cake after cooling. Garnish with leftover nuts. Chill until serving time.

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