Carrot Cake

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It wouldn't be Easter without carrot cake, besides easter eggs but the truth is that carrot cake is really a classic and it's just delicious, it reminds me of when I was a kid and I first ate it and I didn't liked it, but now I do and it's one of my favorite cakes

- 2 c. flour
- 1 teaspoon of cinnamon
- 1 teaspoon of baking powder
- 2/3 c. of unsalted butter
- 1 c. of sugar
- 3 eggs
- 2/3 c. of milk
- 2 carrots, grated
- 1/2 c. of chopped pecans
- 1 tablespoon of vanilla

1. In a medium bowl combine flour, cinnamon and baking powder. In a large bowl beat butter and sugar until light and fluffy, add eggs one at  a time. Stir in vanilla and alternately beat in flour mixture and milk. Combine mixture with carrots and pecans, pour it into a prepared pan and bake at 350°F for 40 minutes.

2. Let it cool completely and make a cream cheese icing by beating 1/2 c. of unsalted butter, 4 ounces of cream cheese, 1 teaspoon of vanilla and 2 1/2 c. of powdered sugar. Cover the cake with a thin layer and let it set, then cover it with a second layer and decorate.

I used a Kinder Egg, almond covered chocolates and chocolate straws

Happy Easter!