Confessions of a Baking Queen

Nothing says Sunday like Carrot Cake

Spring is in the air! Daffodils are in bloom, birds chirping, and my mother in law’s allergies are in full swing. We made it through winter and sunnier days are ahead. If you have your already have your Easter dress and a few dozen eggs to dye this weekend, how ‘bout the perfect dessert?

The Carrot Cake was the first fancy cake I learned to bake. Once mastered, I fixed it for every holiday we celebrated for a whole year. Now, I’m not saying you should fix it as much as I have, but I am certainly saying it should be the masterpiece on your table this Sunday. Let’s swap recipes,

Moist Carrot Cake

2 c. All-purpose flour

2 tsp baking powder

1 1/2 tsp of baking soda

1 tsp of salt

2 1/2 tsp ground cinnamon

4 eggs

1 1/2 c. Vegetable oil

2 c. White sugar

2  3/4 c. Shredded carrots

1 (8oz) can crushed pineapple, drained

3/4 chopped walnuts

1 c. Flaked coconut
1/2 c. Raisins

Preheat oven to 350°, grease two 9×9 baking pans. In large bowl, mix together oil, sugar, eggs. Beat in flour mixture with an electric mixer. Fold in carrots, nuts, pineapple, and raisins. Pour into prepared pans and bake 30-40 minutes, or until a toothpick comes out of center clean. Allow cakes to cool before frosting with cream cheese icing, garnish with chopped walnuts if desired.