Easter Carrot Cake {mini}

Carrot Cake {with pumpkin}
Adapted from the Joy of Baking


Preheat oven to 350*
Prepare two round cake pans

Whisk together:

2 cups flour

1 tsp. baking soda

1 ½ tsp baking powder

1 ½ tsp. ground cinnamon


Beat together in stand mixer:

4 eggs

1 ½ cups organic sugar

2 tsp. pure vanilla extract

1 cup Libby’s plain pumpkin

¼ cup applesauce {I use Trader Joe’s Gravenstein without sugar}


Add dry ingredients to wet ingredients. Fold in 2 ¼ cups finely grated carrot.

Divide equally between the two cake pans. Bake for about 25 minutes or until toothpick inserted in the middle comes out clean.

*Remove from oven and let sit on wire rack for about 10 minutes. Invert on to wire rack. Let cool completely.


*Stack cakes on cake plate, frost and garnish with coconut and DIG IN!




I think ruffles are so feminine...this cake reminds me of the ruffled pants we would put over Rissy's tights...she just looked like a little bunny hopping {okay, crawling} around the floor with ruffles for her cotton ball tail! Here is to sweet baby girls with diapers and ruffles!! I'll have to think of something sweet for little boys...maybe a camo cake with bunnies and sling shots?

Happy Thursday!


linked to: Raising Homemakers, Women Living Well

Tidy Mom, Little Brick Ranch, Pink Saturdays, sweets for a saturday