Friday, April 8

Carrot Cake - This Would Make a Great Easter Dessert

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Since Easter is coming up,
I've been thinking about
what I might be making
for supper.

In case you're thinking the same
thing, I wanted to share one of
my favorite recipes with you . . .


Carrot Cake 
would make a delicious dessert
for any occasion.

I really love this recipe & it has never failed.
I made it for book club last time & the girls really liked it--
but it IS sinfully rich!

  • 3/4 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple (drain a little of the juice off, but not all)
  • 2 1/4 cups flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • chopped walnuts
Note: The walnuts will taste even better if you toast them a little in the oven before adding them to the cake! Other directions: Cream oil, sugar, & eggs. Add carrots & pineapple--set aside.  Sift flour, soda & cinnamon together & mix in with the first mixture. Add some walnuts. Bake about 30 minutes (in greased, floured round cake pans) at 350 degrees.

Icing:
  • 8 oz. cream cheese
  • 1/2 cup butter
  • 1/2 tsp. vanilla
  • a little whole milk
  • sifted powdered sugar (to taste & consistency) 
  • top with more walnuts, if desired
PS - I live at an altitude of 4,500 feet--if your altitude is much lower, you may need to make adjustments in cooking time.