Happy Easter Everyone! If you're like me, you need to make two carrot cakes for two separate Easter Dinners. This has been my favorite carrot cake recipe for a few years now, it's really moist, flavorful, and the batter comes together really quickly. (Especially if you have a standing mixer.)
The recipe required:
Carrots (3 cups grated)
Sugar
Flour
Salt
Cinnamon + Cake Spice (I use Nutmeg instead of the cake spice)
6 Egg Whites
Baking Soda
Salt
Apple Sauce
Powdered Sugar
Vanilla Extract
Cream Cheese
I mostly follow the recipe, except for my substitution of Nutmeg for the Cake Spice, and I always make a few additions. This year I added a few dried cranberries and golden raisins to my batter, since I prefer dried fruit in my carrot cake, and I split my batter into three pans to form two thin layer cakes.
The finished cake is sweet, moist, well spiced, and best of all...EASY. If you're looking for a delicious, and visually impressive, dessert for your Easter table, I highly recommend this recipe.
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