DIY Desserts: Carrot Cake

Whether you celebrate Easter or just love Cadbury eggs, this tasty cake is perfect for the April occasion. Hop into spring with this Carrot Cake recipe from familyfun.go that will leave your family and friends impressed and satisfied after an Easter lunch or a casual dinner.
 
This rich, sweet and creamy dessert is quick and easy to make, which will make you glad after the cake is gone and demands for more rush in.
 

Every Easter Egg Hunt needs hidden treasures (Ingredients)
 
FOR THE CAKE
 

• 1-1/4 cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon each of baking powder, salt, cinnamon, nutmeg, and ground ginger
• 1/4 teaspoon ground cloves
• 3 large eggs
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1-1/4 cups finely grated carrots
• 1/2 cup each of finely chopped walnuts and chopped raisins

 
FOR THE ICING
 

• 12 ounces regular cream cheese, at room temperature
• 4 tablespoons butter, softened
• 1-1/2 teaspoons vanilla extract
• 3 to 3-1/2 cups sifted confectioners’ sugar
• Food coloring

 
FILLING AND GARNISH
 

• 3/4 cup crushed pineapple, well drained
• 1-1/2 cups sweetened flaked coconut (optional)

 
Secrets to finding egg-hunt treats (Directions)

1. Preheat the oven to 350 degrees, and get out two 8- by 2-inch round cake pans. Placing two sheets of wax paper underneath one of the pans, trace around one of the pans to make two waxed paper circles (cutting out the circles when finished). Lightly grease the pans and then place the waxed paper circles inside. Finally, grease the papers and dust the pans with flour, removing any excess flour.
2. Combine the flour, sugar, baking soda, baking powder, salt and spices into a large bowl, and create a hole in the center where you can add the eggs, oil, and vanilla extract.
3. With a mixer on low speed, beat the liquids briefly in the well, and then blend the entire mixture on low speed just until everything is evenly mixed.
4. Using a rubber spatula, mix in the carrots, walnuts, and raisins. Place an even amount of the batter in both cake pans, and smooth it with a spoon.
5. Bake the cakes on the center oven rack for about 25 minutes, or until a toothpick comes out clean once it is inserted into the center of the cake. Transferring the pans to a large cooling rack, cool the layers in the pans for about 10 minutes, and then run a butter knife around the edges to loosen them.
6. Remove each cake from its pan. Let the cakes cool completely (at least one hour) before icing them.
7. As the cakes are cooling, prepare the icingby using an electric mixer to beat the cream cheese and butter in a bowl until smooth. Blend in the vanilla extract.
8. Add the confectioners’ sugar, about one cup at a time, beating the mixture until it is smooth and fluffy after each addition. Reserve about 2/3 cup of the icing, placing the saved icing into two small bowls. Cover and chill the bowls.
9. Decorate the cake by placing the first cake layer on a serving plate. Smooth a generous layer of the icing over the top (if the icing is too soft, chill it for about 30 minutes before continuing). Then spread the crushed pineapple over the icing.
10. Place the second cake layer on top of the first, and then ice the top and sides of the cake. Cupping some of the coconut in one hand, gently pat it onto the side of the cake, working your way around the whole perimeter.
11. Finally, dye one of the reserved batches of frosting orange and the other green. Use a pastry bag to pipe carrots on top of the cake. Store the finished cake in the refrigerator until you plan to serve it, and then let it sit at room temperature for 20 to 30 minutes before slicing.