We made a carrot cake for Easter. This has no real significance aside from the fact that we hoped the Easter Bunny would visit our house, and bunnies like carrots.
My number one helper was in charge of greasing and flouring the cake pans. He did a bangup job and the cakes came out neatly. This recipe uses a lot of carrots along with applesauce so it's very moist and tasty.
This recipe is from my mom's kitchen.
2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons soda
1 teaspoon salt
3/4 cup oil (I used extra virgin olive oil, but something with less flavor would work too.)
3/4 cup applesauce
3 cups grated carrots
1 cup chopped walnuts
Preheat the oven to 350 degrees. Prepare 2 round cake pans with parchment in the bottom, oil and flour.
Mix the dry ingredients in a large mixing bowl. I like to sift the flour, but this is not absolutely necessary. Mix the oil, eggs, and applesauce in a separate container and add to the dry ingredients. Mix well with an electric mixer on low to medium speed. Do not overmix when you are making cakes. Add the carrots and walnuts and fold or stir in gently. Divide the batter evenly between two pans and bake for about 45 minutes. A toothpick inserted in the center will come out clean when the cakes are done. They will be dark brown and fragrant. Cool in pans for about 10 minutes, then turn out onto racks to cool completely. Once the cakes are cool, pop them in the freezer for a while before icing and it will be easier.
Cream Cheese Frosting
Mix one softened 8 ounce package cream cheese with a few tablespoons of butter, one tablespoon of milk, a teaspoon of vanilla and 1 box or more of powdered sugar. Add more butter or more sugar until you like the texture and taste.
The Easter Bunny did visit our house, and he ate the carrot we left for him. The cake was safely hidden in the refrigerator.