Saturday, April 12, 2014

Carrot Cake for Easter

Nothing says Easter like Carrot Cake! I have had this recipe for years and it always makes an appearance at Easter.

I love Mexican Vanilla!
Does anyone remember homemaker clubs? Do they still have those? I was a member of the Dixie Belles of Harrodsburg, Kentucky. We would do fundraisers and every few years one of those would be a cookbook. This is one of the recipes I included.


This is a simple, easy recipe that makes only an 8 or 9 inch pan size. Perfect for a small family or get together. Although I topped mine with cream cheese frosting at Wonderful's request, it can also be sprinkled with walnuts or pecans before baking and enjoyed without the extra icing calories. It is moist and just plain good.


Carrot Cake
1 1/2 C All-purpose Flour
1 C Sugar
1 tsp Baking soda
1 tsp Cinnamon
1/4 tsp Salt
1 C Shredded Carrots
Juice from 1 Lemon
3/4 C Water
1/3 C Coconut Oil
1 tsp Vanilla
Preheat oven to 350 degrees (325 for glass). Mix flour, sugar, baking soda, cinnamon and salt. Add carrots and stir until well blended and all carrots are coated with flour mixture. Add remaining ingredients and mix well. Pour into prepared pan and bake for 30 minutes until wooden pick inserted in center of cake comes out clean. Top as desired and enjoy!

Linking with:  Create With JoyDwellingsThe Dedicated House

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