Hippity Hoppity Carrot Cake

I know I ran on and on and on in my last post so this one is going to be short and sweet. I’m busy getting ready for Easter so short and sweet will suit me just fine.
This cake is both tasty and easy. Leave a piece out for the Easter Bunny, and you’ll find plenty of treats on Easter morning! When I made it recently, I used smaller egg-shaped pans and reduced the cooking time. In any size pan you’ll have a nice Easter treat.
If you don’t feel like cake, try one of my recipes from last year, Easter Bread or (my personal favorite) Chocolate Peanut Butter Easter Eggs.

Happy Easter to all….

2 cups flour
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking soda
1 cup (2 sticks) sweet butter at room temperature
1/2 cup canola oil
2 cups sugar
4 eggs
3 cups grated carrots (about 1 pound)
Preheat the oven to 350 degrees. Grease and flour a 9-by-13-inch pan. Combine the flour, salt, cinnamon, and soda. In a separate bowl, combine butter, the oil, and the sugar; then add the eggs, flour mixture, and carrots. Pour the batter into the prepared pan, and bake for 45 minutes, or until the cake springs back to the touch. Cool the cake for 20 minutes; then remove it from the pan and cool it completely before icing it with cream-cheese frosting.
Serves 12 to 16.

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2 Responses to “Hippity Hoppity Carrot Cake”

  1. Mattenylou says:

    Carrot cake with cream cheese frosting is my favorite! Your little eggs look so nice and Springy!

    Happy Easter, Tinky!

  2. I couldn’t concentrate on the recipe for laughing at your photo!!