BEST Carrot Cake

Today is Good Friday, which means that Easter is just around the corner! Does anybody else miss those days of trampling over (or BEING trampled over) other kids into order collect those aluminum wrapped chocolate eggs found in the grass? And wondering just how those eggs got there? Oh right, that was the Easter Bunny!

The Easter Bunny was one fond memory of my childhood. So what better way to celebrate the Easter holiday than with some good ol' carrot cake! I think the Easter Bunny would agree that carrots are his favourite snack!

29684064_10160231741950068_376838025128870170_n.jpg

Best Carrot Cake

INGREDIENTS

FOR THE CAKE:
1 Cup Canola (or vegetable) oil
1/4 Cup of Apple Sauce (Can substitute in 1/4 cup oil if need be- Apple sauce helps to "lighten" the cake)
4-5 Large Grated Carrots
1 Cup Sugar
1 Cup Brown Sugar
4 Eggs
1 TBSP Cinnamon
2 TSP Baking Soda
1 TSP Vanilla Extract
Dash of Salt
1 Cup pecans or walnuts

FOR THE ICING:
1 Package Philadelphia Cream Cheese (250g pack)
1/3 Cup Heavy Whipping Cream
1 1/2 Cup Powdered Sugar
1 TSP Vanilla Extract

DIRECTIONS

FOR THE CAKE:
1. Preheat oven to 350F.
2. In a large mixing bowl, thoroughly mix the oil, apple sauce, and sugars until well combined. Add in the vanilla and eggs and mix until smooth.
3. While still stirring (I used a kitchen aid mixer), slowly add the flour. Once combined, add the baking soda, cinnamon, and salt.
4. Add the grated carrots and mix.
5. Lastly, add in the pecans or walnuts.
6. Divide the mixture and pour each half of the mixture into each 9 inch baking tin.
7. Bake for 35 minutes or until thoroughly cooked in the center (Use a toothpick to check if any batter sticks).

FOR THE ICING:
1. In a mixing bowl, cream the cream cheese.
2. Mix in the powdered sugar and vanilla until well combined.
3. Add in the heavy whipping cream and mix on high on fluffy.
4. Wait until the cakes have cooled completely from the oven to frost the cakes.

ENJOY!

29573229_10160231741840068_1771836525984026078_n.jpg

-Britt