Emily helps stir the frosting
One of the most popular desserts this time of year is carrot cake. In addition to the fact that it is a delicious and moist, it also seems to go really well with the whole Easter theme (since bunnies eat carrots, right?). Yes, the true meaning of Easter has far greater significance than the flavor of a cake or a decorative theme, but it is still fun to have special family traditions and recipes for our holidays.
Not only is Easter an important holiday this month, it will also soon be my friend Heather’s birthday. I thought I’d share a few photos of the adventure I had creating a special birthday carrot cake (her favorite flavor) a few years ago with her daughters.
Classic Carrot Cake
If you prefer a “high profile” cake, like the ones many gourmet bakeries sell to day, double the recipe and stack the 4 layers together. Secure the stack with a drinking straw or bamboo skewer (in 2 or more places) if necessary for more stability. To quickly bring your eggs to room temperature, add them to a bowl of very warm tap water until they no longer feel chilled.
Ready to celebrate!
Classic Carrot Cake
Per Serving 435 calories
Fat 18 g
Carbs 67 g
Protein 3 g
Ingredients
Directions
Preheat oven to 350ºF. Spray two 9” baking pans with non-stick cooking spray; line the bottom of each pan with parchment paper. In a large bowl, beat the eggs. Add the oil and carrots. In another medium bowl, combine the remaining dry ingredients and whisk together to thoroughly blend. Add egg mixture to dry mixture and stir to mix. Divide evenly into prepared pans. Bake for 30-35 minutes until toothpick comes out clean. Remove from oven, cool completely, carefully remove from pans and peel off parchment.
Icing:
In a large bowl beat cream cheese and butter with an electric mixer until fluffy. Add Vanilla and mix. Gradually add the sugar, beating well after each cup is added, until you reach the desired consistency.
