This carrot cake recipe is so delicious and flavorful and perfect for this time of year. Bright, beautiful, and definitely Easter Bunny approved. This would be the perfect addition to an Easter brunch or spring themed get together.
In a mixing bowl, combine sugar, oil, eggs, and milk.
Add vanilla and box of pudding mix.
Mix until creamy and smooth on low speed.
Add dry ingredients except for carrots and pecans. Beat on low for 1 minute.
Shred carrots and stir into cake batter.
Add pecans and stir.
Grease 2 (8") cake pans with shortening and then sprinkle with flour. Tap out excess flour.
Divide batter between the two pans.
Bake 35 minutes or until a toothpick inserted in center comes out clean.
Allow to cool in pan for 15 minutes. Run a butter knife around the edge of the pan and turn onto a baking rack to cool completely.
To make the frosting: beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth.
Add powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
Pour half of the frosting onto first cake layer. Spread and allow it to hang over the edge, slightly. Add the second layer and remaining frosting. Sprinkle with more pecans, if desired. Store in the refrigerator.
You can cover the entire cake frosting or do a semi-naked cake like I did.