The bunny cometh: Bring on the carrot cake for Easter - Tallahassee Democrat

Sharon Rigsby Guest columnist

Published 1:19 PM EDT Apr 8, 2020

Hold onto your Easter bonnet because today I have a classic dessert recipe that hopefully will bring you a tiny bit of normalcy in these troubled times! We are all living in uncharted territory and this year Easter will look and feel a lot different.

We have been asked to remain at home and avoid contact with others for the safety and welfare of everyone. Traditional family gatherings will be missed. I hope that this old-fashioned cake recipe will bring back some fond memories of past Easters shared with family and friends, and be a small measure of comfort to you.

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There aren't too many desserts in this world more delicious than a carrot cake, full of carrots, pineapple, raisins and, because I'm a Southern girl, pecans. If that isn't enough deliciousness, it's then topped with a quick and easy but decadent, luscious, and velvety smooth cream cheese icing.

There are probably as many carrot cake recipes as there are cookbooks, and that's a lot. Most cooks have a favorite recipe, and there is also much discussion about which carrot cake recipe is the best. You have to have a lot of confidence in a recipe to proclaim it the best, and this recipe has earned it!

Here's why you will love this recipe:

With a full pound of carrots, it's healthier than many other cake recipes. One slice also provides over half of your daily Vitamin A requirement.
This recipe is foolproof. Usually, cakes require that you measure precisely and follow the directions carefully. An ingredient left out, not measured correctly, or at the wrong temperature, can make the difference in a beautiful, moist and tender cake and one that well, just doesn't turn out how you hoped it would. Fortunately, this recipe isn't like that.
It is ultra moist! The carrots and pineapple not only make this one of the most flavorful cakes, but they are also the reason it is so moist.
Where most cakes start drying out after the first day, carrot cake is even better the second day!

Best Ever Carrot Cake and Easy Cream Cheese Icing

Serves 12

Carrot Cake Ingredients

Cream Cheese Icing Ingredients

Carrot Cake Directions

Cream Cheese Icing Directions

Add the cream cheese, butter, and vanilla to a large bowl and mix using an electric mixer until everything is smooth and creamy with no lumps. Add the confectioners' sugar and keep mixing until the icing is soft and fluffy - this will take about four minutes.

Assembly

Sharon's Tips:

You can use either a box-type grater or your food processor to grate the carrots. I usually use a food processor, which takes seconds to complete this task.
Do not use pre-packaged shredded carrots. This recipe works best with freshly grated carrots, and they are one of the reasons it's so moist. I wash my carrots thoroughly before grating, but I don't peel them. However, feel free to peel yours if you like.
When greasing your pans, you can substitute sugar for the flour if you prefer. You can also use a non-stick baking spray that contains flour.
This recipe is enough to make two nine-inch cake layers, or you can use a 9x13 inch baking pan and make a sheet cake. The cooking time will be about the same. If you make a sheet cake, you will probably have some icing leftover.
You can also make cupcakes with this recipe, but reduce the cooking time to about 20 minutes. You also won't need as much icing.
To make this cake ahead, make the cake and allow it to cool completely. Wrap the layers securely and freeze for up to two months. The day you want to serve it, let the layers thaw, make the icing and ice the cake as directed.
This cake is best if kept covered and refrigerated. It is also easier to slice if it is cold.
Be sure to allow the cake layers to cool completely before frosting. If the cake is warm, your icing will melt and slide off.
Believe it or not, there are folks in this world that dislike raisins. If any of these folks happen to live in your house, feel free to leave them out.
If you don't have pecans, you can leave them out or substitute walnuts.

Sharon Rigsby is the blogger behind Grits and Pinecones, a cooking and hospitality blog Check out all of her recipes by visiting gritsandpinecones.com.

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