Happy Easter time! Isn’t this such a wonderful time of year? This morning birds are singing and there are delicate green and pink and white blossoms on the trees in our neighborhood. All of this new life gets me thinking about the new life that is available to us through Jesus Christ. I love this post that my mom wrote about Jesus, “Hosanna in the Highest”!
Celebrating Easter comes with making special springtime desserts, like this classic carrot cake. This recipe is from Molly, and she shared it about a year ago as part of this Easter Favorites post,
but I’m posting it again because it’s just that good!!
To me, carrot cake is the perfect spring dessert. It makes me think about gardens and time outside. Something that is great about this recipe is that it can be made as a two layer cake (if you want something a little bit fancy for say, Easter dinner) or it can be made as a simple 9×13 cake.
And the cream cheese frosting is so, so good!! In my opinion, carrot cake just has to have cream cheese frosting!
Happy, Happy Easter dear readers! He is risen! I love the line from an old hymn that says, “Because He lives, I can face tomorrow.” Jesus’ resurrection really does make all the difference in the world.
Luke 24 But on the first day of the week, at early dawn, they went to the tomb, taking the spices they had prepared. And they found the stone rolled away from the tomb, but when they went in they did not find the body of the Lord Jesus. While they were perplexed about this, behold, two men stood by them in dazzling apparel. And as they were frightened and bowed their faces to the ground, the men said to them, “Why do you seek the living among the dead? He is not here, but has risen.
For more Easter devotions and ideas, click here.
- #1
- •1¼ c unsweetened applesauce (or oil)
- •2 c sugar
- •3 eggs
- #2
- •2 c flour
- •1 tsp baking soda
- •1½ tsp baking powder
- •½ tsp salt
- •1 tsp cinnamon
- #3
- •2 c grated carrots
- •1 c coconut
- •1 c chopped nuts (optional)
- •1 tsp vanilla
- •1 cupcrushed pineapple (not drained!) {use the pineapple in juice not syrup}
- Cream Cheese Frosting:
- •½ c butter (softened)
- •8 oz cream cheese (softened)
- •1 tsp vanilla
- •1 lb powdered sugar
- Preheat oven to 350 degrees.
- Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
- Pour into a lightly greased 9 x 13 or two 8 or 9-inch pans.
- Bake for 35-40 minutes or until a toothpick comes out clean. Let cakes cool completely.
- For the frosting:
- Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. Often times, I double this recipe. Invert the cake onto a cake plate or stand.
- Apply a generous dollop of frosting and spread...
- Gently place the second cake on top and continue frosting. Decorate as desired. I sprinkled chopped pecans and coconut on top.
- Adapted from Mom On Timeout
