This is a very old recipe. I adapted this recipe and added 3 cups of grated carrots to the original recipe. This is a very moist and delicious cake, a favorite of my Dad and my clients. People love carrot cake all year but Easter is also a popular time too.
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
1 teaspoon vanilla
6 cups carrots, grated (6 is not a misprint)
1 1/2 cups pecans, chopped
Preheat oven to 350 degrees. Spray with nonstick spray that contains flour or grease and flour your cake pans. You will need three 9″ cake pans or you can use two for thicker layers. Please line your pans with parchment paper and also spray the parchment paper. Set aside.
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt. Blend together dry before adding your wet ingredients. Add oil, vanilla and add eggs one at a time. Add carrots and nuts and combine. Divide equally into your pans. Bake for 40 minutes or until a cake tester comes out clean. Cool in pan for 5 minutes. Remove from pan and cool completely before frosting.
Cream cheese Frosting
2 blocks of cream cheese, room temperature
2 sticks of butter, room temperature
4 teaspoons vanilla
2 pounds of powdered sugar
Blend cream cheese and butter together. Add vanilla and slowly add powdered sugar. Frost on cooled cake. Keep refrigerated. Enjoy.
To celebrate spring and Easter, I am sharing a yummy moist vanilla cake and frosting. The cake is decorated in edible grass with a Lindt chocolate bunny and Easter peanut M & M’s.
2 3/4 cups flour
1 2/3 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
3/4 cup oil
4 egg whites
1 cup buttermilk
2 1/2 teaspoons vanilla
Preheat oven to 350 degrees. Prepare 2 nine inch pans with grease and flour. Line with parchment and grease and flour that too.
Mix all of the dry ingredients with whisk attachment on low speed to blend. Add oil. Add egg whites one at a time, finishing with the whole egg.
In a small bowl, combine buttermilk and vanilla extract. Add this mixture 1/3 at a time to the batter. Beat 1-2 minutes after every addition.
Pour batter into prepared pans. Bake for 25-30 minutes or until a tester is inserted and it comes out clean. Cool completely before frosting.
1 1/2 sticks of softened unsalted butter
1 cup of solid vegetable shortening, I used Crisco
5-6 cups of powdered sugar
2 teaspoons of vanilla
2-4 teaspoons of milk
Blend butter and Crisco together. Add vanilla. Slowly add powdered sugar. Add milk to desired consistency. Spread on cooled cake.
2 bags of edible Easter grass, can be found at JoAnns and Walmart
1 chocolate bunny, I used Lindt
Peanut M & M’s for the Easter eggs or jelly beans
Cut edible grass into strips and pat onto cake. Grass is completely tasteless. There is no flavor to it at all. I chose to use this in place of coconut because I am in the only one in my family that likes it! Place chocolate bunny in center and scatter the Easter eggs in the “grass”. Enjoy!