Carrot Cake

filed under: Cakes on March 26, 2012

We’ve got a little business to do today.  I have lots of fun things to share!

1. I made a cake.  A carrot cake.  And it’s wonderful.


Carrot Cake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

We’ve got a little business to do today. I have lots of fun things to share!

1. I made a cake. A carrot cake. And its wonderful.

Course: Dessert
Cuisine: American
Keyword: Carrot Cake
Servings: 24 servings
Author: Amanda Rettke
  • 2 tsp. McCormick® Pure Vanilla Extract
  • 3 c shredded carrots
  • 1 c chopped pecans
  • 1 can 8 ounces crushed pineapple, undrained
Cream Cheese Frosting:
  • 1 pkg 8 ounces cream cheese, softened
  • 1/2 c 1 stick butter, softened
  • 1 tsp. McCormick® Pure Vanilla Extract
  • 4 eggs
  • 2 c sugar
  • 2 c flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. McCormick® Cinnamon Ground
  • 1/2 tsp. McCormick® Nutmeg Ground
  • 1 c oil
  • 1 box 16 ounces confectioners' sugar
  1. Preheat oven to 350°F. Mix flour, soda, salt and spices in large bowl. Add remaining ingredients; mix well. Pour into greased and floured 13x9-inch baking pan.

  2. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
  3. For the Cream Cheese Frosting, beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add confectioners' sugar, beating well after each addition.

  4. Frost cooled cake with Cream Cheese Frosting.



Recipe below.

2. I get to share with you a great pinboard by McCormick!

Here is an example of my McCormick Pin-Spiration board.  Please let me know if you make one, I would love to see it and love to follow you on Pinterest!

McCormick would love if you joined in on this fun Spring Pin-spiration event! You will be entered to win one of 25 spring baking kits, and 10 winners will also have their original photos posted on the Look Book!


3. We are going to be dying eggs around here.  Are you?  I wanted to share a couple tips that make egg dying a more enjoyable experience for everyone!

  • Be organized!  Prepare your egg dying space well.  Place newspaper on your table and cover with a couple layers.  Set out as many cups as you need for the colors you have selected.  Have extra water and napkins on hand!
  • Decide how you want to decorate.  If you want to try tie dye eggs plan ahead what colors will work together.  If you want to create designs, get rubber bands and stickers ahead of time.
  • Start getting ready now. Do a little research!  I found this board on Pinterest and cant wait to see if we can replicate some of those beautiful eggs!

Have a happy Easter!

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  • Kipp says:

    I will be baking coconut cake….a favorite for the whole family!

  • Nic@diningwithastud says:

    I love to bake either banana and strawberry bread or zucchini and walnut bread. Any kind of sweet sweet bread really haha

  • Norma says:

    I like to bake lemon cakes, cupcakes and cookies because the lemon flavor seems so “spring” to me. I like to decorate these with beautiful and colorful fondant/gumpast flowers and green leaves and I decorate the cookies to celebrate Easter as well as Spring. And of course we drink teas and lemonades this time of year, too. Spring is the best time of year (then there’s Christmas…!).

  • Marian says:

    Coconut cake, with green tinted coconut on top. Jelly beans and marshmallow bunnies sitting on top of the coconut “grass.”

  • Jennifer says:

    Strawberry shortcake or lemon mousse.

  • Shumaila says:

    Anything with lemon. And berries!

  • LeAndra says:

    I wish I could bake a ham loaf that tastes as good as my Grandmother’s, but for spring festivities I typically stick with baking some sort of lemon-flavored cookie.

  • Doug says:

    Any form of pound cake.

  • Megan Moody says:

    Well I just made a Key Lime Pie for spring and I love making yellow cakes with vanilla or lemon frosting. I like the clean, refreshing tasting sweets. Cookies are great to make also.

  • Gail W. says:

    Strawberry Shortcake. Memories from wayyyyy back.

  • angela says:

    I love making sheet cakes with fresh fruit flavors topped with whipped cream. So light and fresh!

  • Dorene says:

    I am planning on making either a caramel banana cake or a carrot cake. I just copied your recipe and will try it. Thanks

  • Lizz W says:

    My favorite Spring treat? Southern gooey bars! Butter, cake mix, rice crispies, and marshmallow-y chocolate chip goodness! Perfect for a spring picnic.

  • Margaret D says:

    I love to bake cobblers. I have made so many blackberry cobblers already this March. Oh so good

  • colleen says:

    My mother passed the baking for Easter torch to me .. so in keeping with tradition I still bake the little lamb cake ( I use her pan that she has had since the 70’s :O) egg shaped cookies for the kids to decorate , bunny shaped carrot cookies , lemon curd danish for my dad , white cake with lemon frosting fro my 90 yr old Nana and cherry cheesecake for myself…well i share it but I make it because it is my favorite .

  • Candace says:

    I love to make pound cake with fresh fruit and homemade whipped cream!!

  • Tammi says:

    I have always loved to involved my children in baking mini treats with lots of pastel colors. Now that I am a grandma I continue on with the tradition making little houses for the Easter Bunny that is completely edible.

  • Phyllis says:

    I love to bake Lemon Pound Cake and blueberry muffins in the spring.

  • Becky Jo Cary says:

    Spring brings a fresh tart flavor alive in my palette. Here are just a few of my favorites… Let’s see if you see a theme! Oatmeal Lemon Creme Bars, Strawberry Lemonade Scones, Pink Lemonade Cheesecake, Luscious Lemon Delight, Lemon Meringue Pie, Lemon Pudding Poke Cake, Triple Layer Lemon Bars, Creamy Lemon Crumb Squares, and my new favorite is Lemon Cream Butter Cake.

    Great, I think I’ll tell my boss I have to go home for an emergency. I’m craving LEMON!!!

  • Laura F says:

    For some reason, Spring always makes me think of Banana Pudding. I just can’t make it any other time of year. Maybe it’s the color? 🙂

  • Cheryl O says:

    I love to bake anything with Lemon! Lemon cake, lemon cheesecake, lemon cake balls…

  • Michelle Torres says:

    I love making my Bunny cake for my little girls, they always love it!

    Michelle Torres

  • Ann says:

    Technically, it isn’t baking, but I like to make those no-bake chocolate bird’s nests with Chinese noodles. I also LOVE baking your garbage cookies with pastel M&M’s!!! Yum!

  • grace says:

    carrot cake is a staple for our easter celebrations. we also like bird’s nest cupcakes!

  • Sally K says:

    I am ready to bake anything with rhubarb! I actually have some frozen from last year so I can use that and feel like spring even though our rhubarb isn’t ready yet!