When it comes to the commercial celebration of Easter certain things pop immediately to mind: Bunny rabbits and multi-colored and decorated eggs. Well, bunnies like carrots so it’s not a far cry to include a delicious and moist carrot cake as a dessert following Easter brunch or dinner. This recipe is a winner too! The cream cheese recipe that follows is a favorite because no granulated sugar is used. Add candy or jelly bean Easter bunnies or eggs on the top and sides as decorations before serving.
***Home-style Carrot Cake Recipe***
Ingredients:
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×12 inch pan. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Pour into prepared 8×12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick. Allow to cool for at least 20 minutes before frosting.
***Cream Cheese Frosting***
Ingredients:
8oz cream cheese, cold (Neufchatel cream cheese)
½ cup (1 stick) unsalted butter, room temperature
1 cup powdered sugar
1 tsp pure vanilla extract
Directions:
Place the cream cheese in a mixing bowl. Using a hand mixer beat until smooth. Gradually add the butter 2 tablespoons at a time, and continue beating until smooth and well blended. Add powdered sugar and vanilla all at once. Blend until just combined.