Classic Carrot Cake

Bunnies aren’t the only ones that love carrots—we love them too! They’re the perfect healthy and crunchy snack, and a versatile enough to use in desserts. Carrot cake is a wonderful Easter treat, and it can be a nice break from all the sugary marshmallow and chocolate candies you’re bound to be enjoying this time of year. 

Makes about 3 dozen cupcakes, or a 9? x 13? cake.

Ingredients: for the cake
1 1/2 cup sugar
3 eggs
1/2 cup flour
1/2 teaspoon baking soda
3/4 cup oil
3 cup finely grated carrots 
3/4 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon cinnamon

Ingredients: for the cream cheese frosting
3 (8-ounce packages) cream cheese, softened 
6 cups powdered sugar
2 sticks butter, softened 
2 teaspoons vanilla

Instructions:
The cake

1. Set oven to 350°F.
2. Prepare baking pans by spreading shortening and heavily dusting with flour, and set aside.
3. Mix together the sugar and the oil. Add the eggs, and mix again until smooth. Add the carrots, and stir.
4. Combine all dry ingredients in a separate bowl, and add to the carrot mixture.
5. Pour mixture into two prepared 8-inch baking pans.
6. Bake 25–30 minutes. Let cool on a cooling rack for 10 minutes, and then remove from pan. Add cream cheese frosting after cake is completely cool.

The frosting

1. Combine cream cheese and butter on medium-high until mixture is well blended and fluffy, about 1-2 minutes.
2. Reduce speed to low, and slowly blend in powdered sugar.
3. Increase speed to medium, and beat well until smooth, about 1-2 minutes.