Happy Easter to you and your family! Today I’m sharing a recipe that has been in my family for many years…my Momma’s carrot cake. She recently made carrot cake cupcakes for my baby shower and it reminded me how much I love them. I hope you and your family have a blessed day!
Carrot Cake with Cream Cheese Frosting
Yields two 9″ round pans or 24 cupcakes
Mix together the following ingredients in a bowl:
- 2 1/2 cups of grated carrots
- 1 1/2 cups of toasted walnuts, chopped coarsely
- 1 cup of chopped pineapple (canned or fresh)
- 1 cup of shredded coconut
- 1/2 cup of flour
Sift together in another bowl:
- 1 1/2 cups of flour
- 2 teaspoons of cinnamon
- 2 teaspoons of baking soda
- 1/2 teaspoon salt
In a stand mixer with whisk attachment, mix the following ingredients until they are light and fluffy:
- 4 eggs
- 1 1/2 cups of sugar
After the eggs and sugar are light and fluffy, stir in:
- 1 cup of canola oil
Fold the dry ingredients in and carefully pour over the carrot mixture. Pour into two greased and floured 9″ cake pans or portion into cupcake liners.
For cake, bake at 350 degrees for 30 minutes or more (keep checking until it is firm to the touch in the center).
For cupcakes, bake at 350 degrees for approximately 20 minutes or until they are firm to the touch in the center.
Cream Cheese Frosting
- 16 oz. cream cheese (two 8 oz. bricks)
- 1 cup of unsalted butter (two sticks)
- 2 tablespoons of vanilla extract (I use 1 tablespoon of extract and 1 tablespoon of Nielsen-Massey Vanilla Paste)
- 3 cups of confectioner’s sugar (use more or less to change the sweetness and thickness of the frosting)
Beat the cream cheese and butter on high until light and fluffy. Add extract. Gradually add confectioner’s sugar until you reach your desired thickness and flavor.
I’ve been spending a lot of time in my kitchen while I wait for this baby to arrive! Since carrot cake probably won’t be a big hit with my nieces and nephews at Easter dinner, I also made these chick cupcakes for them. How cute are these?! I saw them on Instagram the other day and knew I had to recreate them. I just made vanilla cupcakes with vanilla frosting because they are for kids, but you can find these adorable chicks and a tasty raspberry lemon cupcake recipe over at The Simple Sweet Life.
