Carrot cake is a delicious and simple dessert that is often served on Easter. No mixer needed only a big spoon, a mixing bowl and a grater (please don’t use pre grated carrots). This cake is moist, fragrant with warm spice and the cream cheese frosting is the perfect topping. Here’s how to make it:

Carrot Cake

2 c flour

2 tsp baking powder

1 1/2 tsp baking soda

2 tsp cinnamon

4 large eggs

1 1/2 c neutral vegetable oil (avocado, canola work well)

2 c sugar

2 c grated peeled carrots (approximately 4 large carrots)

8 oz can crushed pineapple in its juice

Prepare baking pans either three 9 inch round or a 9×13 rectangular, buttered and lined with parchment paper.

Pre heat oven to 325 degrees

Whisk together the dry ingredients and set aside. In separate bowl whisk the eggs and sugar until light and thoroughly combined, add the oil whisking as you are adding it.

Stir the carrots and pineapple into eggs,sugar and oil, fold into the dry ingredients. Scrape batter into the prepared pans. Bake 45-50 minutes toothpick or tester should come out clean, cake will be a lovely golden brown. Let cool in pan for 10 minutes (for 9 inch rounds) then invert onto cooling rack.

Cream cheese frosting

16 oz cream cheese at room temperature

8 oz butter at room temperature

6 cups powdered sugar

2 tsp vanilla extract

Beat cream cheese and butter until light and fluffy. Add powdered sugar a cup at a time while mixing. Add the vanilla and beat just until combined. If it’s too thick add a tbs or 2 of milk or cream so that its spreading consistency. Note: if you make a 9×13 cake you can half this recipe.

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