Where I grew up, wicked, as an intensifier (never as an adjective in and of itself), was part of every cool kid’s vocabulary. Used in a sentence pronounced with a thick Boston accent is now music to my homesick ears.


I wanted to post a quick and fun carrot cake recipe for Easter. How does throwing everything in a bowl and stirring it up sound for easy? There’s no creaming, sifting, separating or anything. I love it.

wicked Easy Carrot Cake

This is adapted from recipes all around the web, but I most closely followed this recipe I found by Paula Giles.

This Recipe Is Easy Enough To Let Your Kids Throw Together With Minimal Adult Supervision.

  • 1 cup raisins
  • 1 15-ounce can crushed pineapple (the whole can, with the juice and everything—well, er, minus the can, of course!)
  • 1 teaspoon orange zest (optional)
  • 1 pound carrots, peeled and shredded
  • 2 cups sugar*
  • 1 1/3 cup vegetable oil
  • 4 eggs, beaten
  • 2 1/2 cups all-purpose flour or whole wheat pastry flour
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon allspice
  • cream cheese frosting (recipe follows)

1. Preheat oven to 350ºF. Lightly butter an aluminum halfsheet pan (12×17? baking sheet) and line with parchment paper. In a large bowl, place all ingredients in the order they are listed. Mix with a wooden spoon until all dry spots are gone.

2. Pour into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack for about 5 minutes, then use a knife to loosen the cake all around the edges. When cake has completely cooled, you can either frost it in the pan, and serve it banquet style, or you can frost it in layers like I did:

3. To frost the cake the way I frosted mine, loosen the cake again and invert onto the cooling rack or onto a clean flat surface. Use a very sharp knife to cut the cake into 2 eight-inch squares (save the scraps for a snack). Place one square on a cake stand and top with half the frosting. Smooth it out in a thick layer, and top with the remaining square of cake. Spread the remaining frosting on in a thick, luscious layer. Serve.

Cream Cheese Frosting

  • 1 8 ounce package cream cheese, at room temperature
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 2 1/2 cups confectioner’s (powdered) sugar
  • 1 tablespoon heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract

Beat all ingredients together with an electric mixer until smooth and fluffy.

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