I’ve always enjoyed having carrot cake as an Easter dessert. It just feels right! I love the shredded fresh carrots that go into it and especially the thick layer of cream cheese frosting that goes on top. YUM! Here is a recipe that got passed to me and I want to share the love, so try it out for yourself! 🙂
- 2 Cups Flour
- 1 and 1/4 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 2 Teaspoons Cinnamon
- 1/2 Teaspoon Salt
- 3/4 Cup Greek Yogurt
- 1 and 1/2 Cups Sugar
- 1/4 Vegetable Oil
- 4 Eggs
- 3 Cups peeled shredded carrots
Cream Cheese Frosting
- 1/2 Cup butter
- 2 Teaspoons vanilla
- 1 Teaspoon Cinnamon
- 8 oz. Cream cheese
- 4 and 1/2 Cups Powdered Sugar
Preheat oven to 350 degrees and grease a 9×13 pan. I like to get a paper towel, dab it in shortening, smear it all over the inside of the pan, then pour a little flour in the pan and sift it around to cover all the shortening. My cakes never stick to the pan when I do that. PAM is another option.
With an electric mixer, mix the sugar, yogurt and oil until combined.
Add all the eggs.
Slowly, add the dry ingredients to the wet ingredients and fold in the carrots.
Pour into your prepared baking dish.
And 30 minutes later.. Voila! Your whole house will smell like cinnamon at this point.
Make sure it is completely cooled before adding the cream cheese frosting.
Use an electric mixer to cream the butter, cream cheese, vanilla and cinnamon together until smooth. Add 2 cups of powdered sugar and mix until smooth, then add the other 2 1/2 cups to that and mix until deliciously creamy.
Cut your cake into squares, spread the cream cheese frosting on top, draw some cute carrots with colored icing (optional), and enjoy!