It’s carrot cake season! There’s something so perfectly balanced about this treat. It’s not too sweet, not too rich, with the right amount of texture thanks to nuts and carrots. I remember the carrot cake we ate last Easter. It was the first time we had gotten takeout during the lockdown and y’all that carrot cake was everything a very pregnant mama wanted and more. I kept telling Paul it was the best thing I’d ever had. Maybe it was the carrot cake or maybe it was just a feeling of normalcy during a difficult time. Whatever it was, I have treasured carrot cake ever since! I even had it as my birthday cake this year. Okay, enough gabbing about the cake. You want the recipe for your Easter table, right?! This is one of those cakes that is so simple to make and decorate. Your little ones can help you and they will be so proud of their contribution!

This recipe is from my Nana and it was her friend Maggie’s carrot cake that she served for her birthday luncheon every year. I have added a tweak or two over the years with how my family likes it, but I hope you enjoy it just as much! I mean the best part of carrot cake is it feels like the sister of coffee cake and the cousin of banana bread, so YES, in my book you can eat this cake for breakfast. I’ll have a slice with you as I type this!

Carrot Cake

Ingredients:

• 1 Cup Vegetable Oil {have also made this with 1 Cup butter if you don’t have Vegetable Oil and it’s perfect!}
• 2 Cups Sugar {I do 1 Cup White Sugar, 1 Cup Brown Sugar- but Nana says to just do whatever you like}
• 2 Cups Flour
• 4 Eggs
• 2 TSP Baking Powder
• 2 TSP Baking Soda
• 1/2 TSP Salt
• 2 TSP Cinnamon
• 1 Cup Crushed & Drained Pineapple
• 2 TSP Vanilla
• 1 Cup Chopped Pecans {or walnuts}
• 1 Cups Carrots, Finely Shredded {I put in food processor and shred more}

Frosting:

• 1 TSP Vanilla
• 8 oz. Cream Cheese, Softened
• 1 Stick Butter, Melted
• 1 Box Powdered Sugar {I always eyeball}
• Chopped Nuts to Garnish
• Cadbury Mini Eggs to Garnish

Directions:

1. Grease a bundt pan and set oven to 350
2. In your mixer, beat eggs, sugar, and vegetable oil together. Add vanilla and pineapple.
3. Mix in your dry ingredients: baking soda, baking powder, salt, cinnamon, flour.
4. Mix in carrots and nuts.
5. Pour in the bundt pan and bake for 45-60 minutes. I always do 60. But Nana’s recipe says 45-60, so must not ignore that! ha.
6. I let cake cool overnight or for a few hours and then it is ready to ice.
7. For frosting, whip together cream cheese, butter, and then add your powdered sugar and vanilla. Whip until fluffy.
8. Then I use this kit, and add my frosting to a piping bag. I like to ice the bundt cake like shown above. Sprinkle on chopped nuts and a Cadbury Mini Egg to mark each slice.

Enjoy, friends!