Easter Carrot Cake

It wouldn’t be Easter without carrot cake, especially this decadent recipe passed down to me from my grandmother.  Easter is my favorite time of the year because spring has officially sprung! Easter weekend is filled with so many things I love – family, convertible weather, dog walking, Redbuds blooming, tulip admiring, egg hunting, brunching, and of course – baking!

This delectably wholesome cake is filled with shredded carrots, coconut, and golden raisins. Fluffy cream cheese frosting combine with toasted walnuts to complete this traditional Easter favorite. I hope you will enjoy this egg-cellent recipe as much as I do!

Carrot Cake

Ingredients

2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3 eggs, room temperature
2 cups sugar
3/4 cup vegetable oil or coconut oil
3/4 cup buttermilk
2 tsp vanilla extract
2 tsp grated lemon zest
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
3 ounces coconut flakes (approximately 1 cup)
1 cup chopped walnuts or pecans, toasted

Instructions

Preheat oven to 350 degrees F. Coat a 13″x 9″ baking dish with butter and flour.

Whisk together the flour, baking soda, salt, and cinnamon.

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Using a standing mixer fitted with the paddle attachment, beat the eggs, sugar, vegetable oil, buttermilk, and vanilla together on medium-low speed until thoroughly combined.

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On low speed, slowly incorporate the dry ingredients.

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Once the dry ingredients have been fully incorporated, add the carrots, coconut, pineapple, walnuts, and lemon zest. Gently mix until combined.

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Spread the batter evenly into the baking dish.

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Bake for 50-55 minutes (until a toothpick inserted into the center comes out clean).

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Cream Cheese Frosting

Ingredients

1 (8-ounce) package of cream cheese plus 3 tbsp, softened
1 1/2 sticks butter, softened
2 tsp vanilla extract
3 cups powdered sugar, sifted
Toasted walnuts for garnish, if desired

 

Instructions

In a large mixing bowl, beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy.

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Gradually beat in the powdered sugar on medium speed until the frosting reaches the desired consistency.
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It should be thick but also fluffy.
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Spread the frosting on the cake when it has completely cooled. Top with toasted walnuts, if desired.
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Happy Easter and Happy Spring. Enjoy!
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