Carrots

Easter brings a wide variety of baking to mind…hot cross buns, European braided breads with eggs nestled on top, sugar cookies that look like Easter eggs, chicks, bunnies and flowers and one of my favourites made with carrots!

Carrot Cake is a super moist, spicy, cream cheese icing-covered delight! It takes minutes to stir together( minus the carrot grating and draining of crushed pineapple) and there are no complicated instructions to follow. You mix the dry ingredients in one bowl, the wet and sugars in another, stir them together and pour it into your pan.

The Canadian Living Magazine cake recipe has been in my old tin box for years. It really is foolproof. I add raisins and walnuts, or currants and pecans, sometimes a little ginger or cloves but the basic recipe is delicious.

It’s baked in a 9×13…..much easier to ice and serve to a crowd. I have put the batter in 2- 8″ pans….it works, but I like the 9×13. You can get creative on the top with decorations or just lightly dust it with orange sprinkles.

Give this recipe a try and let me know what you think and please…..don’t forget to use cream cheese icing!

Happy Easter!