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Easter Carrot Cake

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Dessert & A Playlist

Ingredients:

2 cups sugar
3 cups flour
1 teaspoon salt
1 tablespoon cinnamon
1 cup of crushed pineapple
1 1/2 cups olive oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 tablespoon baking soda
1 1/2 cups sweetened, shredded coconut
2 cups of thin grated carrots
1 tablespoon of peanut butter


Frosting:

10 oz cream cheese
6 tablespoon butter
2 tablespoon juice
2 1/2 cups of sugar
2 teaspoon vanilla extract


Directions

1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut rounds of wax paper and place at bottoms of cake pan. Butter the top of the wax paper rounds.

2  Place ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Pour in coconut, carrots and pineapple.

3 Pour batter into pan. Set on the middle rack of oven and bake for 45-50 minutes until edges have pulled away from sides. Cool.

4 For frosting, whisk cream cheese and butter in a mixing bowl. Slowly pour in sugar and beat until mixture. Stir in vanilla and lemon juice.

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Dessert & A Playlist // 12 from HouseOfPlates on 8tracks Radio.

 

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