#easterbaking

I’m back in Vancouver! Two years in Australia was fun, full of surprises and ups and downs. Living overseas alone, away from my family, friends and comfort zone taught me a lot of things. Overall, I’m very grateful for the experience and the people I’ve met along the way. 

I’m back which means I can finally bake as much as I can, especially now that I’m still unemployed. I made this carrot cake last Easter in Sydney. It’s my favourite and go-to recipe for any special occasions. I’ve been using this recipe for years and always a huge hit!

This carrot cake is moist, simple and delicious topped with cream cheese frosting and chopped pecans.  

Carrot CakefromThe pioneer woman

Ingredients

For the cake

2 cups sugar

1 cup vegetable oil

4 whole eggs

2 cups All-purpose flour

½ teaspoon Salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

2 cups grated carrots

For cream cheese icing

½ cup butter, oftened

1 package (8 Oz) cream cheese

1 pound powdered sugar

2 teaspoons vanilla

1 cup pecans, chopped finely

Directions

Cake

Preheat oven to 350F

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.

Cool completely.

Icing

In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.