Easter Carrot Cake
This is one of my favorite recipes when it come to Easter. My mom will always make me Easter Carrot Cake on every good Friday. I don`t know why our family won`t have it another other day during Easter period. But any ways this is my mums recipe I hope you can enjoy it as well. If you are not a big fan of sweets than you might want to avoid this Easter carrot cake recipe as it is very sweet. Otherwise enjoy however you want, a piece of advice this recipe tastes divine after a healthy lunch meal.
Ingredients
- 3 eggs
- 1 1/4 cups corn oil
- 1 1/3 cups packed brown sugar
- 2 tsp. baking soda 2 tsp. cinnamon
- 1/2 tsp. salt
- 2 cups all-purpose flour
- 1 8-oz. can crushed pineapple in natural syrup
- 1/3 cup shredded coconut
- 1 cup coarsely chopped walnuts
- 3 cups grated carrots (about 4 carrots)
- Preheat the oven to 350 degrees.
- Grease and flour a 13-by-9-by-2-inch pan.
- In a large bowl, beat the eggs, oil and brown sugar until well blended.
- In a separate bowl, sift the baking soda, cinnamon, salt and flour, then gradually add it to the egg mixture; do not over mix.
- Add the pineapple and syrup, coconut, walnuts and carrots, and beat well.
- Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool in the pan for 10 to 15 minutes.
- Invert onto a cooling rack and cool completely.
- Tastes well with vanilla cream.
Enjoy!
Serves 12 to 14.
Liked this recipe than you`ll enjoy making these recipes as well.
Photo by HeatherHeatherHeather
