OLD FASHIONED CARROT CAKE

Make a traditional Easter dessert families have been enjoying for many years. The cake is moist and tender with just the right right amount of sweetness so the cream cheese frosting compliments the cake.

INGREDIENTS

Finely Grated Carrots All-Purpose Flour Sugar Eggs Vegetable Oil Baking Soda Salt Vanilla Extract Cinnamon

Grease and flour a 9 x 13 baking pan and set aside. Preheat the oven to 350° F.  Sift the dry ingredients into a bowl. In a separate large bowl beat the eggs and oil for 1 minute. Add the sugar and beat until light and fluffy, about 2 minutes.

PREPARE PAN

Add the vanilla and beat just until incorporated. Fold the grated carrots into the egg mixture. Fold half the flour mixture into the egg mixture until combined. Fold remaining flour in. Beat batter for 1 minute.

MAKE BATTER

Pour into a prepared 9 x 13 baking pan. Bake for 25-35 minute or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

BAKE 

Frost Cake with cream cheese frosting and sprinkle walnuts over the top.

EASTER BUNNY BARK

THE BEST DEVILED EGGS

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