Don’t forget the Carrot Carrot Cake and Deviled Eggs for Easter tomorrow!
Turn those leftover Easter Eggs into impressive and delicious Deviled Eggs. And you’ll love our Carrot Cake Recipe. The pineapple makes it extra sweet and moist and the Cream Cheese Frosting is light and delicious! Click here for both recipes. Have a great weekend!
This is the best carrot cake recipe ever! The pineapple makes it extra sweet and moist. I am required by my family to make this every year for Easter. However, it is delicious any time of the year. Click here for the recipe!
This is the best carrot cake recipe ever! The pineapple makes it extra sweet and moist. I am required by my family to make this every year for Easter. However, it is delicious any time of the year.
2 cups white sugar
2 cups flour
1 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
1 1/2 cup oil (vegetable or canola)
3 cups grated carrot (I prefer the finely grated carrot and like to use my food processor for this)
1/2 cup crushed pineapple, drained
1 cup walnuts (optional)
3 ozs. cream cheese
1/4 cup milk
2 1/2 cup powdered sugar
Sift together the sugar, flour, salt, cinnamon, and baking soda. Stir in the oil and eggs. Stir in the carrots, pineapple and walnuts.
Bake in a 9 x 13″ pan at 350 degrees for 40 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool completely.
Beat the cream cheese, milk, and powdered sugar in a bowl until desired consistency. This frosting is runnier than most. It’s kind of in between a frosting and a glaze. Frost the cake and refrigerate until serving time. If possible, save a piece for breakfast the next day as it is delicious with a cup of coffee or tea!