The Best Carrot Cake Recipe Ever

it’s been such a long while since i’ve posted a recipe here..

so what better way to jump back in and
welcome Spring than with this loveliest of Carrot Cakes for Easter

and a nod to my beloved Maison Cash In the Meadow Mixing Bowls

i’ve not been paid for posting this.. just wanted to show how pretty they are perfect for mixing this Vintage one bowl cake with cake recipe

the recipe actually calls for one bowl and a wooden spoon, ingredients added one at a time and stirred.. with love of course

naturally I’m decorating with yummy Lindt Easter Bunnies.. how cute are those ribbons?

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my daughter is breast feeding and her son is allergic to any dairy in her diet,

so this time I had to take care to only rub the two pans with plant based margarine. the best news ever is that this recipe is dairy free, no other adjustments needed!

i baked them in two separate pans so that one could be served without cream cheese icing.. unless I find a plant based cream cheese before tomorrow

When I baked this pretty little cake a few years ago, I cut the recipe in half and used a layer cake pan. It was the sweetest, pretty little Easter Cake! In hindsight I think I should have sprinkled with coconut too!

it’s the simplest of one bowl recipes

gifted to me by a teaching partner about 40 years ago

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a bowl.. a wooden spoon.. grated carrot.. coconut

just don’t forget the mini eggs

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this recipes makes a 9″x13″ or a double layer cake or even 2 smaller cakes for sharing

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it all comes together just as you’d always wanted

a sturdy dependable slice that can hold its own.. even without icing

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how perfect for a morning’s steaming cup of coffee

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time to plant a few wee flowers while it bakes

The Best Carrot Cake Recipe Ever

Author: Barbara Barry

Recipe type: Dessert - Cake

Ingredients

1 1/2 cups cooking oil
2 cups sugar
3 eggs
2 1/4 cups all purpose flour
2 cups coarsely grated carrot
2 cups flaked coconut
1 cups chopped walnuts
1 cup crushed pineapple undrained
2 tsp cinnamon
2 tsp soda
2 tsp vanilla
1 tsp salt
Cream Cheese Frosting
1 8 oz package Cream Cheese
3 tsp vanilla
1/2 cup butter
1 bag of icing sugar (add as required, see instructions below)

Instructions

Coarsely grate the carrot in advance (about two extra large carrots).
Combine all ingredients in order using a wooden spoon (the batter becomes thick and needs a sturdy spoon).
Grease and flour a 9x13" pan or two 9" round tins (if you cut waxed paper rounds to fit in the bottom also butter and dust with flour over the waxed paper and around the sides).
Bake at 350F for 50-60 minutes until a toothpick inserted comes out clean. *If baking half the recipe or using two pans, I found 50 minutes was just right.
To Make the Frosting:
Meanwhile whip the cream cheese until smooth. Add the vanilla and butter and whip to blend. Slowly add icing sugar until the icing becomes stiff enough to hold its shape. If making a layer cake you will need more frosting. Just keep adding splashes of milk alternating with more icing sugar until you have enough frosting to ice between the layers and around the cake. Just ensure you stop when the icing is stiff enough to hold it's shape.

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with much love from my kitchen to yours

♥

Love,

Smidge

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