It’s Easter weekend! And what a gorgeous one it is – 27 degrees and sunny outside today! This is not normal Montreal weather for April, but hey – I’ll take it. I’m having an Easter feast tomorrow at my parents place, and I’m bringing the dessert. For some reason, I feel like carrot cake is a very Easterish dessert. Not sure why I associate the two, maybe because when I think of Easter, I think of bunnies and bunnies eat carrots. Ok, digress. All I know is this cake is delicious and really quick to make. I adapted the recipe from my Better Homes and Garden Cookbook (I added extra cinnamon, ginger, and vanilla).
4 beaten eggs (let stand for 30 minutes at room temperature before beating)
2 cups all-pupose flour
2 cups sugar
2 teaspoons baking powder
1 1/2 tsp ground cinnamon
1/2 ground dried ginger
1/2 tsp baking soda
3 cups finely shredded carrots (lightly packed)
3/4 cup vegetable oil
1 tsp vanilla
Preheat the oven to 350.
In a large mixing bowl, stir together the flour, sugar, baking powder, cinnamon, ginger, and baking soda. In another mixing bowl, combine eggs, carrots, oil and vanilla. Pour the carrot mixture into the flour mixture and stir until combined. Pour the batter, equally, into 2 lightly greased and floured 9 x 1 1/2 inch round cake pans. Bake for 30 to 35 minutes. Cool on wire racks for 10 minutes. Remove and cool fully on wire racks before frosting.
Cream Cheese Frosting:
1 8 ounce package cream cheese (softened)
1/2 butter or margarine (softened)
2 tsp vanilla
5 1/4 to 6 1/4 cups sifted powdered sugar (icing sugar)
Beat cream cheese, butter and vanilla with an electric mixer until light and fluffy. Gradually add 2 cups of powdered sugar, beating well. Gradually beat in the rest of the powdered sugar until you’ve reached the perfect spreading consistency. Makes about 4 cups. I find it’s easier to frost a cake if the frosting is cool, so I refrigerate the frosting for about 30 minutes before spreading it on.