Easter Party Dessert - Carrot Cake
This is an old-fashioned carrot cake recipe. It's perfect for Easter!
Servings: 8 people
Calories: 955kcal
Cost: $10
Ingredients
Carrot Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 cup corn oil
- 3 large eggs
- 2 tsp vanilla extract
- 1 1/3 cup pureed carrots
- 1 cup shredded coconut
- 3/4 cup crushed canned pineapple
Cream Cheese Frosting
- 8 tbsp unsalted butter
- 6 ounces cream cheese room temp.
- 1/2 tsp vanilla extract
- 2 cups confectioners’ sugar
Instructions
- Preheat oven to 350 degrees.
- Puree 1 1/3 cup carrots (first chop, then boil, then puree) and set aside.
- Sift together the flour, sugar, baking soda, and cinnamon in a large bowl.
- Add in the oil, eggs, and vanilla and beat well.
- Fold in the pureed carrots, shredded coconut, and drained pineapple.
- Pour batter into two 8" round cake pans
- Bake until the edges have pulled away or until the toothpick comes out semi-clean. About 20 minutes, but check often as every oven varies!
- Cool for and then frost!
Cream Cheese Frosting
- Beat the softened cream cheese, butter, and vanilla together until smooth.
- Add in the sugar and beat until combined.
- Stack the cakes, add frosting to the center and then frost the outside of the cake.
- Add coconut shreds and flowers to garnish
Nutrition
Calories: 955kcal | Carbohydrates: 116g | Protein: 8g | Fat: 53g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 416mg | Potassium: 231mg | Fiber: 3g | Sugar: 89g | Vitamin A: 4313IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg