Easter Carrot Cake Recipe
The traditional carrot cake is an Easter must have dessert. Learn how easy it is to make carrot cake without sticking to the pan. Super cute and so simple, this treat is perfect for every bunny!
Print RecipeYou’ll Need...
You’ll Need...
Disposable Baking Pans With Lids & Carriers
Ingredients
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Buttercream Frosting
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Directions
PREHEAT the oven to 375°
In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt and set aside. Once combined add in the shredded carrots and toss until the carrots are coated. Set the bowl aside.
In a separate large bowl whisk together the eggs and yogurt, followed by whisking in the sugars and vegetable oil. Once combined fold the mixture into the large flour bowl until just combined.
Next, pour the carrot cake batter into a Reynolds Kitchens® 13x9 Dessert Pan and bake in the oven for 40 minutes. After cooking for 40 minutes on 375° turn the heat down to 325° and bake for 15 minutes. Once it is done cooking remove the pan from the oven and completely cool on a rack.
Butter Cream Frosting: In a standing mixer with the paddle attachment, whip the butter until it becomes light and fluffy. Next, add in the powdered sugar and whip until the butter and sugar are completely combined. Next, add in the vanilla and milk and mix until combined.
Ice the carrot cake with the buttercream and serve.
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