Easter Carrot Cake

I hope you all had a fabulous Easter!! We sure did -- any excuse to get together & eat!!  

As usual, I brought dessert. This time it was Carrot Cake. I'd never made a Carrot Cake before - but found a great recipe stuffed in my recipe box. Of course, I didn't know it was great until I made it & everyone ooh'd & aah'd - whew! Got lucky :)

I am not a fan of Carrot Cake AT ALL. No veggies in my dessert, thankyouverymuch! But - the other 8 people did love it, so I'm sharing with you. Because I appear to be in the minority - Carrot Cake is GOOD & I have no idea what I'm talking about. 

CARROT CAKE

3 cups shredded carrots

1 can (20 oz) crushed pineapple, well-drained

2 cups sugar

1 cup oil

4 eggs

2 cups all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

FROSTING

1 package (8 oz) cream cheese, softened

1/4 cup butter, softened

2 tsp vanilla extract

3 3/4 cups confectioners sugar

In a large bowl, beat the first 5 ingredients until well blended. In another bowl, mix the flour, baking soda & cinnamon; gradually beat into carrot mixture. Transfer mixture to a greased 9"x13" baking pan. Bake at 350 degrees for 35-40 minutes or until it passes the toothpick test. Cool completely in pan on a wire rack. 

For frosting, in a large bowl, beat the cream cheese, butter & vanilla until blended. Gradually beat in confectioners sugar until smooth. Spread over cake. Cover & refrigerate leftovers.

Super easy! I have no idea where I got this recipe from - I know it was pre-Pinterest so it wasn't there (where I get most of my recipes from these days). But I'm glad I did save it - this one's a keeper! 

I sure hope it's warm where you are -- here in SE Wisconsin, we are very patiently waiting for spring. It's coming .... soon ..... right around the corner .....

Enjoy the rest of your week!