Name: Easter Egg Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10
Cuisine: American
Ingredients: 6 cups grated carrots; 1 cup brown sugar; 4 eggs; 1 ½ cups white sugar; 1 cup vegetable oil; 1 tablespoon vanilla extract; 1 cup pineapple chunks, drained and roughly chopped; 3 cups all-purpose flour; 4 teaspoons ground cinnamon; 1 ½ teaspoons baking soda; 1 teaspoon salt; Buttercream; 4 sticks butter, softened; 6 cups powdered sugar; 2 tsp vanilla; 2 tbl milk; 2 tbl cocoa powder

Ingredients

Scale

6 cups grated carrots

1 cup brown sugar

4 eggs

1 ½ cups white sugar

1 cup vegetable oil

1 tablespoon vanilla extract

1 cup pineapple chunks, drained and roughly chopped

3 cups all-purpose flour

4 teaspoons ground cinnamon

1 ½ teaspoons baking soda

1 teaspoon salt

Buttercream

4 sticks butter, softened

6 cups powdered sugar

2 tsp vanilla

2 tbl milk

2 tbl cocoa powder

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Instructions

Combine grated carrots and brown sugar in a medium bowl. Let sit for 15 minutes.

Preheat the oven to 350 degrees F. Grease three 6-inch round cake pans.

Beat eggs in a large bowl until light. Gradually beat in white sugar, oil, and vanilla. Stir in pineapple. Combine flour, cinnamon, baking soda, and salt in a separate bowl, then stir into egg mixture until absorbed. Stir in carrots. Pour evenly into the prepared pans.

Bake in the preheated oven until an inserted toothpick comes out clean, 30 to 35 minutes. Cool for 10 minutes before removing cake layers from the pans; let cool completely.

While the cakes are cooling, combine softened butter, vanilla, milk and powdered sugar in the bowl of a stand mixer. Using a paddle attachment, whip on high for 5 minutes.

Assemble cake and directed.