Since it’s Easter weekend, I decided to share a traditional Easter cake with you. I probably should have shared it last week, but I forgot to make the cake. This whole surgery has really messed up my brain. I’m getting over it though. Slowly. My friend Sarah shared a version of this cake with me about 15 years ago. I really loved it, but I have made some adjustments over the years. It is a super flavorful and moist cake. This cake is a Carrot Cake with a Secret. Keep reading to find out that secret and to get this really amazing recipe. Then, grab the ingredients and make this cake for your family this weekend. It’s really good other times of the year too, but especially Easter.
As I said, this cake is super flavorful and super moist. That is my favorite kind of cake. Generally, I would rather have a chocolate cake, because I love chocolate. However, in the Spring, I really look forward to this cake. I decided to add a few decorations to the cake, so I bought some little bunnies for the top of the cake. I also made this cake in smaller pans, so I could divide it out between different people and not eat the whole thing myself. It generally makes a 9 x 13 inch pan size cake.
I made one of the cakes to be a stacking cake, so in order to make it flat, I cut the top off of one of the cakes with a serrated bread knife. Then I placed the cut side down on my plate.
Then I put a nice layer of frosting on the cake and then put the other cake on top, bottom side down. I told you I will tell you the secret ingredient for this cake. It’s baby food, carrots. However, make sure it’s only carrots, not a blend of any kind. Did you even guess it?
- For the Cake:
- 1½ cups sugar
- 1 cup butter, very softened
- 3 large eggs
- 2½ cup flour
- 2½ tsp cinnamon
- 1 tsp baking soda
- 2 tsp vanilla
- ½ tsp salt
- ½ tsp nutmeg
- 16 oz carrots baby food - you want the baby food that is only carrots
- 1½ cups chopped pecans
- For the Frosting:
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- 2 tsp milk
- 1 tsp vanilla
- 4 cups powdered sugar
- Preheat oven to 350°
- Mix the sugar, butter and eggs in a large bowl or mixer. Beat until mixed well and then 1 minute more.
- Mix in flour and spices. Mix well.
- Mix in carrots. Mix well.
- Mix in pecans, just until mixed.
- Pour into well greased pans.
- Bake for 40 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool on wire rack for 10 minutes and then remove from pans and allow to cool completely.
- To make the frosting:
- Cream the cream cheese, butter milk and vanilla.
- Add the powdered sugar, 1 cup at a time, mixing well.
- Frost the cake and decorate.
There you have it. My secret ingredient Carrot Cake. I can’t take all the credit though. My step-mom told me about the carrots a long time ago. It really does work, amazingly well. What are your plans this Easter? Let me know in the comments below. I’d love to know.