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Kim’s Easter Carrot Cake

Yields1 Serving

Here 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!

 4 eggs
 1 cup vegetable oil
 2 cups flour
 2 cups sugar
 2 tsp cinnamon
 2 tsp baking soda
 4 cups grated carrots
  cup chopped nuts
 1 tsp ground nutmeg, allspice, ginger if desired

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.