Spring is the perfect time of year to make a homemade carrot cake. With Easter right around the corner, this cake would be a perfect dessert for your Easter celebration. (Because what does the Easter Bunny like more than carrots? Carrot cake, right?)
And don't let a made from scratch carrot cake intimidate you! This recipe is really easy to make, and it tastes delicious!
Carrot Cake
1¼ cups unsweetened applesauce
2 cups granulated sugar
3 eggs, room temperature
2 cups all purpose flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts
1 tsp vanilla
1 cup crushed pineapple (not drained)
- Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. Set aside.
- In large mixing bowl, combine applesauce, sugar, and eggs.
- Mix in flour, baking soda, baking powder, salt, and cinnamon.
- Stir in carrots, coconut, nuts, vanilla, and pineapple.
- Divide cake batter evenly between two prepared pans.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let cakes cool for 10 minutes in the pans. Then, remove to cooling racks and let cool completely.
- Prepare cream cheese frosting while cakes cool (recipe follows).
Cream Cheese Frosting
1 cup butter (softened)
16 oz cream cheese (softened)
2 tsp vanilla
2 lbs confectioners sugar
- Place the butter and cream cheese in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, about 30 seconds.
- Add the confectioners sugar and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more.
- Use to frost the top and sides of the cake of your choice.
- Refrigerate frosted cake for an hour before serving for best results.
If you're looking for other recipes for your Easter get-together, give these tried and true Harris Sisters recipes a try:
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