Renee’s Easter Carrot Cake with Cream Cheese Buttercream Icing


What you will need for the cake:



2 1/4 cups cake flour

1 1/2 cups sugar

2 tsps baking soda

2 tsps cinnamon

1/2 tsp salt

1/2 tsp ground ginger

tiny pinch of cloves (optional)

1 tsp pure vanilla extract

3/4 cup Hellmann’s mayonnaise

3 large eggs

8 ounces of crushed pineapple with juice

2 cups finely shredded carrots

zest of one orange

3/4 cup of chopped pecans



Preheat oven to 350 degrees F.  Butter two 8 inch round cake pans and line the bottoms with baking paper, set aside.  In a medium size bowl add the cake flour, baking soda, cinnamon, salt, ginger, and cloves, blend thoroughly with a wire whisk.  In another large mixing bowl, blend the mayonnaise and sugar with a hand held mixer on medium speed until light and fluffy.  Add the eggs one at a time mixing well after each addition.  Add the vanilla, half the pineapple, and half of the flour mixture and blend until smooth.  Then add the remaining pineapple and flour and blend until thoroughly combined. Next, add the shredded carrots and continue blending for approximately 3 minutes.  Add chopped pecans and fold in with a spoon.  Pour the batter into the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted in center of cake comes out clean.  Allow cake to cool in the pans for 5 minutes, then turn the cakes out onto racks to cool completely before frosting.




Cream Cheese Buttercream Icing:


1 cup cream cheese softened

1/2 cup unsalted butter

1tbsp pure vanilla extract

2 cups icing sugar (powered sugar) sifted

1/2 to 1 tsp milk


Place cream cheese and butter in a large mixing bowl and whip for two minutes using a hand held electric mixer.  Add vanilla, and gradually add the icing sugar blending until smooth.  Add the milk and whip for an additional minute.  Icing should be smooth and spreadable.



Place one of the cooled cakes onto a cake platter.  Frost the cake using a knife or spatula.  Put the second cake on top of the first layer and continue frosting.





For the Easter Holiday, I chose to decorate the cake using small chocolate bunnies and jelly beans.  You can choose your favorite candy to make your cake special!  Enjoy!

We suggest pairing this wine with our Oak Lane Chenin Blanc/Sauvignon Blanc 2014








Recipe by Renee Hilliard.

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