Carrot cake for Easter dessert is a tradition for me and my family. It’s delicious and super simple to make, especially for me, as I don’t consider myself a baker, but I’m trying. Everyone likes it and it’s semi-healthy (you know, cuz of the carrots, LOL) Here is my recipe for it. Enjoy!
Carrot Cake Ingredients
1/4 cup softened salted butter
1 teaspoon almond extract
1 tablespoon grated ginger
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans or one 9×13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar, and extracts. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots and ginger. Fold in pecans. Pour into prepared pan(s).
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan(s) for 10 minutes, then turn out onto a wire rack and cool completely (very important!)
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans or sprinkle on top after frosting the cake.