Just in Time for Easter! Carrot Cake!

The chosen veggie for Easter?? CARROTS!! What better way to celebrate the Easter bunny's arrival than a delicious carrot cake? This truly is a winner!

Ingredients:
2 Cups Flour
2 Teaspoons of baking soda
1/2 Teaspoon of baking powder
1/4 Teaspoon of salt
2 Teaspoons of Cinnamon
3 Eggs
3/4 Cup Buttermilk
3/4 Cup of Vegetable Oil
1 Cup white sugar
1/2 Cup packed brown sugar
2 Teaspoons of Vanilla Extract
1/4 Teaspoon of Almond Extract
1 Cup chopped pecans
2 Cups matchstick carrots (pre-shreded/cut carrots)
1 8ounce can of crushed pineapple

3 1/2 Cups of powdered sugar
8 oz of cream cheese (room temp)
1 Teaspoon of vanilla extract.
1/2 Cup of butter (one stick room temp)

1. Pre-heat oven to 350 degrees. Grease two 9 inch pans and then flour.

2. Sift flour, baking soda, baking powder, salt and cinnamon into a medium sized bowl. Set aside.

3.  Mix eggs, buttermilk, oil, white sugar, brown sugar, vanilla and almond extract in large bowl.

4. Add flour mixture to wet mixture. Mix well scrapping bowl often.

5. Mix carrots, pecans, and pineapple together in a medium bowl. Add into batter mixing until JUST combined. (Do not over beat)

6. Distribute batter into both pans. Bake for 30 minutes or until tooth pick comes out clean from center.

7. Allow to cool in pan on wire rack for 45 minutes. Empty cake on to wire rack and allow to completely cool.

8. Mix frosting ingredients.

9. Frost cake.

10. Decorate by adding chopped pecans to the side and possibly adding an icing carrot to the top! :-)