There is nothing better than being in the kitchen with my grandaughters!
I simply love creating fun experiences with them in the kitchen.
Our most recent baking was to make a carrot cake for Easter Sunday and boy was it delicious, this honestly is the best carrot cake I have ever had.
I apologize for not posting this before Easter, but you can make this cake for any event, it makes for a wonderful birthday or anniversary celebration, but honestly just make it and enjoy after dinner, for breakfast, and in between.
Do you know the history of carrot cake? I did not, so I looked it up, and here it is. I like the fact that they used canned carrots back then, just like I do in this recipe.
The traditional cake recipe was invented in the early 1900s in England. It was baked in a loaf pan as sweet bread. Then in the middle 1900s the “carrot bread/cake” was brought to America, and was made popular by George C Page. He hired bakers to find ways to use up the overabundance of canned carrots.
Oil and flour 2 8″ round cake pans
Split the mixture into the two pans
Bake at 350 degrees for 45-60 minutes
Let cool and remove from pan
Let butter and cream cheese come to room temperature
Mix with vanilla and powder sugar until creamy
You can put frosting in the middle and top, add to sides if desired
I love to decorate my cakes, but it is up to you.
I used the tops of the carrots to decorate around the bottom edge of the cake and then used a few carrots on top with some fresh natursiums as these flowers are actually edible.
You will soon tell me it is the best carrot cake you have ever had!
I want to hear from you after you make this one :)))
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