Saturday, April 11, 2015

Easy Carrot Cake

Last week we got together with family and it was suggested that I bring a cake or something sweet.

So...I did both!

I had seen somewhere that a creative blogger had created an Easter Egg Fruit Salad.  (Sorry I don't recall my inspiration source!)  So, I decided to give that a try.  It was easy and turned out beautifully!

Thinking of Easter and spring and bunnies, I decided to make my cake something that I haven't baked in a long, long time... Carrot Cake!
Look at all that decadent deliciousness!  
Doesn't the orange-y beautifulness of those carrots look great?


2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 large eggs
1/4 cup applesauce
1 teaspoon vanilla
3 cups grated carrots
1 cup pecans
2 tubs cream cheese frosting

First, I thought you needed to enjoy a beautiful photo of the rich, orange carrots pre-cake style!
  • Preheat oven to 350 degrees.
And...another look at those beautiful carrots!
  • Grease and flour two nine-inch round cake pans and set aside.
  • Using the food processor, grate the carrots to a rough chop.

See, they are still beautiful even after they are grated to a rough chop!
Another angle of that beautifulness!
  • In a medium bowl, stir together the flour, baking soda, cinnamon, and salt till combined and set aside.
  • Beat the sugar and oil till smooth in the bowl of an electric mixer.
  • Add the eggs one at a time and beat well.
  • Stir in the applesauce and vanilla.
  • With the mixer on low, slowly add the flour mixture to the egg mixture.
  • Stir in the carrots and nuts.
Again, don't those carrots just look beautiful?
Even before it is baked, this cake looks absolutely beautiful!

  • Divide the batter evenly between prepared cake pans.
  • Bake about 40 minutes or till a tester comes out with only a few small moist crumbs attached.
  • Let cakes cool in pans on wire rack for about fifteen minutes
  • Carefully turn cakes out of pans onto wire racks to finish cooling completely.
  • When cakes are completely cool, set one of the cakes rounded top side down in the center of an heirloom round ironstone platter that you inherited from your Granny.  (If you don't have said platter, any beautiful round cake plate will do.)
  • Plop a couple of tablespoons of the frosting onto the cake and spread it out to where it is just beginning to ooze over the edge of the cake.
  • Place the other cake on top of this layer of the frosting with the rounded top up.  
  • Spread frosting around the sides of the cake.
  • Then, cover the top of the cake with frosting blending it down to the edge of the sides.
Enjoy each morsel of yummy, chewy, goodness!

Easter Egg Fruit Salad

It was suggested that I bring something sweet...a cake to the hubs' family Easter gathering.  So, I did both!  The first thing I did was search for inspiration.  I found somewhere that a creative blogger had created an Easter Egg Fruit Salad.  (Sorry I don't recall my inspiration source!)  So, I decided to give that a try.  It was easy and turned out beautifully!


2 pints of Strawberries
1 pint of Blueberries
1 Pineapple
4 Kiwis
1 large oval platter

  • Wash and drain the strawberries.
  • Wash and drain the blueberries.
  • Peel and slice the kiwis.
  • Cut the pineapple into chunks.
  • Gather the fruits together and admire the beautiful vibrant spring-like colors!
  • Bring out the beautiful white ironstone oval platter with the chip on the handle.

  • Start with one of your fruits - I chose the Kiwi - and lay it across the center of the platter in a zig-zag design.  (I wound up quartering the slices so that I could more easily make that zig-zag pattern.)

  • Continue adding fruits to fill the platter holding the zig-zag design as you pile them onto the platter.

      • From any angle it looks like a bright and delicious Easter Egg!

      UPDATE: We are going to my parents' for a belated Easter celebration today and I decided to take Easter Egg Fruit Salad again.  So, here is Take 2 with Madarin oranges instead of Kiwi...
      Which do you think looks prettier?  Which do you think tastes better?  I know I have my opinion!