It’s Easter Time and to me that makes me think of dyeing eggs, jelly beans and carrot cake. I actually made this recipe for the first time a couple months ago as a birthday cake and it was a hit. Nowadays you can even buy pre-shredded carrots in small bags in the produce section of your grocery store to make your life even easier. But, I grated my own carrots to keep the pieces very small. My biggest tip is to not only spray your pan with cooking spray but also to flour it and then tap the excess gently in the trash can. This will prevent that sticky pineapple and sugar mixture from sticky to the sides of the pan.

If you want to make it even more presentable for an Easter dinner or brunch you could slice the cake in half and add frosting to the center as well and then sprinkle with shredded coconut on top. My mom loves coconut so I know she would enjoy that addition. Plus the coconut, pineapple combination will send scents of Hawaii wafting through the air. The cake is sweet and even the pickiest child will love this…just don’t tell them a vegetable is in there. Happy Easter!

Carrot Cake with Vanilla Cream Cheese Frosting

Recipe from: McCormick Spices
Prep Time: 10 mins
Cook Time: 45 mins

Serves: Makes 1 – 9″ round cake

Ingredients

Carrot Cake:

• 2 cups flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. McCormick® Cinnamon, Ground
• 1/2 tsp. McCormick® Nutmeg, Ground
• 1 cup oil
• 2 cups granulated sugar
• 4 eggs
• 2 tsp. McCormick® Pure Vanilla Extract
• 3 cups shredded carrots
• 1 cup chopped pecans
• 1 can (8 ounces) crushed pineapple, undrained

Vanilla Cream Cheese Frosting:

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1 tsp. McCormick® Pure Vanilla Extract
• 1 box (16 ounces) confectioners’ sugar (powdered sugar)

Directions

1. Preheat oven to 350°F. For the Cake, mix flour, baking soda, salt, and spices in large bowl. Add remaining ingredients; mix well. Pour into greased and floured 13″ x 9″ baking pan or 9″ pie pan.

2. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

3. For the Vanilla Cream Cheese Frosting, beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add confectioners’ sugar, beating well after each addition. Frost cooled cake with frosting. Keep in airtight container.