This easy & delicious Carrot Cake recipe is perfect for Easter. I like to bake some of this batter in mini muffin pans. Each muffin is about two bites!

Ingredients:

2 cups flour (sift first, then measure)

2 tsp. baking soda

1/4 tsp. nutmeg

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. cloves

3 eggs

3/4 cup oil

3/4 cup buttermilk

2 cups sugar

2 tsp. vanilla

8 oz. can crushed pineapple, drained (reserve juice)

2 cups grated carrots

3-1/2 oz. shredded coconut

1 cup chopped walnuts

Frosting (if desired):

2 oz soft cream cheese

3-4 Tbsp. of reserved pineapple juice

4-5 cups sifted powdered sugar

1 tsp. vanilla

Directions:

Sift together the flour, baking soda, nutmeg, salt, cinnamon, and cloves in a bowl. Set aside.

Beat together the above ingredients.

Begin by beating the eggs. Add the oil, beat well.

Add the buttermilk, beat well. Add the sugar and vanilla, beat well.

Blend the dry ingredients into this mixture.

Add the following to the batter: crushed pineapple, grated carrots, shredded coconut, and chopped walnuts.

Bake in a 9″ x 13″ pan, or bunt pan approx. 55 minutes at 350 degrees.

Frosting (if desired):

Beat the cream cheese and pineapple juice. Add powdered sugar and vanilla. Beat until fluffy.

(Photo Credit: Pinterest)