When I think Easter, I think of carrot cake, don’t you? I just love me a piece of carrot cake with cream cheese frosting. I made my frosting from scratch (which is a cinch!) but of course, you could just spread on a can of store bought frosting instead. Whatever makes you happy :). Nothing says Easter bunny like a piece of carrot cake.
1 box of carrot cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
1 cup pecans, chopped
4 cups powdered sugar
1 (8 oz) package cream cheese, softened
3-4 splashes of milk
1 tablespoon vanilla
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in pecan pieces. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, beat cream cheese with powdered sugar and a few splashes of milk until creamy. Stir in vanilla. Spread on cooled cake.
Well…in the 8 months that I’ve had this blog, I’ve never taken a little break. (I even blogged from Denmark and Russia!) This week, however, between Bundt Cakes numbers 32 and 33, I’m gong to take a few days off and enjoy time with my family. This is a great week to reflect on blessings and give thanks to the Lord for the ultimate sacrifice he made by dying on the cross for our sins and then rising again three days later. Easter is the ultimate holiday because the ultimate price was paid. Have a blessed week. Christ loves you and so do I!
See you Sunday with bundt cake #33!