Carrot cake has always been a part of my family's Easter traditions. Not only is it festive and perfect for spring, this cake is super light and sweet. The thick layer of cream cheese frosting spread on top is a perfect companion. For those of you who are still skeptical of the carrots, don't worry -- all they do is add a natural sweetness. This recipe has been used by my family for years, originally from our former neighbor, Teri Estes.
Ingredients:
Cake:
2 cups sugar
1 1/2 cups oil
4 eggs, beaten
2 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups carrots, grated
Cream Cheese Frosting:
1/2 cup butter, softened
1 8 oz package cream cheese, softened
1 lb confectioner's sugar
2 teaspoons vanilla
OPTIONAL: green and orange food coloring
Directions:
Cake:
1) Preheat oven to 350 degrees. Grease a 9" x 13" pan. In a large bowl, mix together sugar, oil, and eggs.
2) Sift together the flour, salt, soda and cinnamon in a small bowl.
4) Add flour mixture to sugar in four parts.
5) Fold in carrots.
6) Pour batter into pan and bake for 50-65 minutes.
Frosting:
1) Cream together butter and cream cheese.
2) Add sugar and vanilla and beat well.
3) Spoon frosting on top of cake and smooth with a rubber spatula. OPTIONAL: Decorate top with iced carrots.
