Happy Easter Everyone!!! Hope everyone had wonderful celebrations today 🙂 I remember growing up waking up in the morning with my brother excited to find our Easter baskets and all the eggs hidden outside and then my parents would cook a delicious meal- how I miss those days 🙂 I am just excited to one day pass that tradition on to my children 🙂
Today was a beautiful day my husband and I enjoyed the beautiful weather outside and went on a nice walk along the country side. We had a tremendous meal that I will be posting about later this week 😉 And we truly lived by the motto “Dessert First” because we had our dessert before the meal since we finished baking it last night and were waiting on dinner for a while lol
On to this delicious Carrot Cake it has the most creamy decadent cream cheese frosting with a delicious spice cake with LOTS of carrots and even some pecans inside 🙂 We even did a fun spring design with sunflowers and grass 🙂 This is our go to Carrot Cake that was inspired by the old-fashioned carrot cake recipe in the Taste of Home Baking Cookbook. The things that are different- we added pecans, substituted the all purpose flour for whole wheat and used a whole bag of baby carrots- also we used a different frosting. The frosting was inspired by the frosted banana bars recipe in the cookbook -we kept it pretty similar we used the least amount of confectioners sugar that they recommend along with adding 1 1/2 TBSP of skim milk for frosting the cake that they don’t have in the recipe and some cocoa powder.
We begin the recipe by beating together 4 eggs, 2 cups of granulated sugar and 1 cup vegetable oil. Then beat in 3 teaspoons ground cinnamon, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt and 1/4 teaspoon ground nutmeg. Then gradually add in 2 cups whole wheat flour (1/2 cup at a time). Lastly, mix in the shredded carrots (we used a salad shooter to do the work makes it so much easier!). Then spray and line two 9inch round pans with butter flour spray and parchment paper. Pour in the batter (I separate it out using a measuring cup to evenly distribute). Then add the chopped up pecans on top. Bake in a 350 degree oven for 33- 35 minutes or until a toothpick comes out clean. Allow to cool in pans on wire rack for 10 minutes and then flip onto rack to allow the cooling process to finish.
As for the Cream Cheese Frosting, beat together one 8 ounce block of cream cheese (softened), 1 stick unsalted butter (softened) and 2 teaspoons vanilla extract until light and fluffy. Gradually and slowly add in 3 3/4 cup of confectioners sugar. Separate the frosting for decorating and into the frosting for the cake add in 1 1/2 TBSP skim milk-this will prevent your cake from falling apart when spreading the frosting and will give the right consistency. Also for the center of the sunflowers we added cocoa powder to the mixture till it made the right color and delicious chocolate flavor 🙂
From there we put the cake together frosting each layer along with making cute sunflowers using food color gels and the blue was done with dying piping gel blue and spreading it on the cake. 🙂
I hope you enjoy this delicious Crazy Carrot Easter Cake as much as we are 🙂 Happy Spring and Easter!!! 🙂
Thank you for reading along with any comments or likes ❤