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Otter Tail Country Tourism

Thursday, April 21, 2011

Easter Desert Recipe: Carrot Cake

As Easter nears everyone is wondering what to make for Sunday dinner. Well I don’t have the entire menu but I do have an awesome recipe for carrot cake. Dessert is all anyone ever cares about right? Well maybe that’s just me.

This carrot cake was found at allrecipes.com and is pretty much to die for.


4 eggs
1 ¼ cups of vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

½ cups butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans


1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots.
Fold in pecans. Pour into prepared pan.
3. Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted in
the center of the cake comes out clean. Let cool in pan for 10 minutes, then
turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese,
confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth
and creamy. Stir in chopped pecans. Frost the cooled cake.

This is a recipe sure to please. But make sure the Easter Bunny doesn’t get his hands on it! He might eat it all before dessert comes around!

-Tiffany, Otter Tail Country Tourism Team

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posted by Al at


Blogger Shredda said...

Thanks! Will try it. (BTW, pecans are in there twice...) :)

April 22, 2011 at 6:58 AM  

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