Happy Easter!
Hey guys I’ve got a bonus recipe for you this week! I made this for last Easter and forgot to post it .. oops! I hope you are all doing well and are able to see family for the holidays this year.
I got this recipe from a past patient of mine who used to make cakes for her business. She made wedding cakes and occasion cakes, it was her true passion! Unfortunately I don’t think she is able to do this anymore with her current medical status. Either way her spirit and passion of baking live on through her recipe. This one is for you Kim!
When making the carrot cake I decided to add some additional spices that weren’t part of the original recipe and I felt it brought more dimension to the cake. I also added more cinnamon too 🤷♀️
The cake was VERY heavy due to the amount of carrots and nuts, but I felt pretty healthy eating it.
The cake was a success and enjoyed by my family. Let me know in the comments if you tried and you how it went!
AuthorPaigeHere is a recipe perfect for Easter! A lovely past patient of mine gave me this recipe. This cake is Easter Bunny approved with the 4 cups of carrots it calls for! Serve this cake with cream cheese frosting - YUM!
Preheat oven to 350. Beat eggs until foamy. Add the oil in steady stream mixing well.
Mix flour, sugar, baking soda, and desired spices. Gradually add to the egg mixture until well combined.
Fold in carrots and nuts. Pour into greased pan and cook for 35-40 minutes or until tooth pick comes out clean.
Ingredients
Directions
Preheat oven to 350. Beat eggs until foamy. Add the oil in steady stream mixing well.
Mix flour, sugar, baking soda, and desired spices. Gradually add to the egg mixture until well combined.
Fold in carrots and nuts. Pour into greased pan and cook for 35-40 minutes or until tooth pick comes out clean.