Guest Post recipe : Carrot Cake

Every now and then you come across a blogger who makes you smile. Today I get to introduce you to Courtney a fashion student, chef and fellow CLE-lover. I hope you enjoy the recipe she has “whipped” together for you, perfect for Peter Rabbit who might be hopping down your bunny trail for Easter weekend. Thanks Courtney & happy baking weekend to ya!

Hi Friends! My name is Courtney McCrone and I post my musings at 23 Skidoo Blog. I am a Cleveland-lover (what classy lady isn’t?) currently completing my fashion design degree in L.A.; upon graduation this June, and will quickly hustle back to the CLE to live the dream! This summer I will be working on launching some of my designs, so look out world!

Easter is just around the corner, so I am really excited to share a great recipe with you to enjoy with your friends and family–perhaps even some little bunnies that might stop by for brunch!

What more fitting a recipe to bake for Easter than delectable carrot cake? For as long as I have existed, my mom has made this carrot cake recipe she inherited from her mom’s best friend. If a recipe comes from an old lady’s cookbook from back in the day then it’s gotta be good, right? Count yourselves lucky, we don’t hastily share this recipe! Here is what you need to make magic in your mouth:

For Cake:
4 Eggs
1 1/2 Cups Salad Oil
2 Cups Sugar
3 Cups Grated Carrots
1 Cup Walnuts
2 Cups Flour
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
2 Teaspoons Baking Soda

Beat eggs, oil, and sugar in mixing bowl. Stir in dry ingredients with carrots. Add nuts last. Pour into a 9×13 pan and bake at 350 degrees for 40-45 minutes. (I cooked mine in mini cakes which only took 25-30 minutes)

For Frosting:
1/2 Stick Stoned Butter
3 Ounces Softened Cream Cheese
2 Cups Powdered Sugar
1 Teaspoon Vanilla

Beat all frosting ingredients together. The color of the frosting will turn yellow-y.

In order to get the frosting to look the way it does in the photos, warm it up in the microwave for 20 seconds, then pour it over each miniature cake to create smooth surfaces. Use left over walnuts and carrots to create some fun food detailing on top! Have you had Sweet Moses’s vanilla ice cream? Well, I can say for a fact that it is the BEST (most fresh and flavorful) vanilla ice cream I have ever eaten!! They sell all their ice cream in pints so you can buy a pint and have a scoop of vanilla ice cream to go on the side of this yummy homemade carrot cake. Cue the most delicious Easter ever!