Old Fashioned Carrot Cake – Easter Dessert
It’s the week of Easter and I love being festive! This carrot cake was inspired from a recipe out of an old church cookbook, a phone call to my momma, and a little of what I know!
This cake is a little old fashioned. JUST THE WAY I LIKE IT! I wanted it to look like something your great aunt or grandma would bring to an Easter dinner. The bunt shape and pecan icing really achieve that look!
What you’ll need:
CAKE
2 cups sifted flour
2 cups light brown sugar
1.5 sticks of butter (room temperature)
1 teaspoon of baking soda
1/2 teaspoon of salt
1 1/4 teaspoon of cinnamon
4 eggs
2 cups FINELY grated carrots
Icing
8 oz cream cheese (room temperature)
1 stick butter (room temperature)
1 box (16oz) of powdered sugar
1 teaspoon vanilla
1 cup FINELY chopped pecans
What to do:
CAKE
Sift together flour, salt, baking soda and cinnamon. Add sugar, eggs, and butter and mix. Then mix in the raw carrots well. Pour into a well greased bunt cake pan. Bake at 350 degrees for 30-40 minutes.
ICING
Make sure cream cheese and butter are softened. Mix together all ingredients and spread it over the cooled cake.
GET CREATIVE
This is where I encourage you to get FESTIVE! It is Easter time after all. I got some orange dessert decorating gel and drew out very perfectly imperfect carrots all around the cake. Then I grabbed some herbs from my patio for the green part of the carrot. There’s countless ways to make a cake look festive and honestly it’s the most fun part of the whole process. So, don’t miss out on that part.
This entire cake is so easy to make! It’s very old school and festive. I hope this recipe brings you joy during this Easter season.
26 Comments
Claudia
Omg, I’m going to make it looks amazing.
Happy Easter sweet girlie!!!
Karlee Bowman
Thank you for reading my blog post!!
Allison Briggs
So excited to make this, this weekend. Love your Instagram account. Thanks for sharing this recipe!
Karlee Bowman
Yay, I hope you enjoy!!
Jean
Yay—love a carrot cake that calls for butter not oil! Pecan cc frosting sounds fab too. Pretty cake—does look like a cake my m
m would have baked. Thank you.
Karlee Bowman
Aww, yay! The pecans are so yummy!!
Janice
You did an amazing job!! You totally inspired me to make one for Easter! The pecan bits in the icing is going to be so delicious!
Karlee Bowman
Yay, you’ll have to let me know how it turns out!
Jonna
Looks so yummy!! Happy Easter!
Karlee Bowman
Happy Easter!
Darline
How did I not know you had a blog???
Karlee Bowman
Haha I do!! Glad you stopped by!
Debbie
Dumb question but I want to make sure I do my first carrot cake right. It that all purpose or self rising flour?
Karlee Bowman
Not a dumb question! I used all purpose.
Lynn
Just curious as to how much salt goes in carrot cake?
Karlee Bowman
Hi Lynn! It’s 1/2 teaspoon of salt
Christina
I don’t have a Bundt Pan… can I use any other pan?
Karlee Bowman
Hi Christina, I haven’t tested it with anything other than a bundt pan. I would see it working with a bread loaf or two though!
Christa
Just put my carrot cake in the oven. Can’t wait for it to come out.
Karlee Bowman
Aww, yay!!!
Hannah Lawson
I made this with a loaf pan versus a bundt pan and it took almost an hour for this to bake. The center just would not bake through!
Karlee Bowman
Hmmmm, I wouldn’t think the pan would make that much of a difference. Darn! I’m so sorry!
Jannina martinez
Making this today
Karlee Bowman
Yay!!
Paige Batten
Hi Karlee!
I made your carrot cake for my husband’s birthday which was the day before Easter. It was absolutely delicious and we have been wanting more. I am currently baking another one right now!
Karlee Bowman
Aww, yay! I’m so glad you enjoyed it! Thank you for letting me know.