Easter Pairing: Carrot Cake & Vidal Blanc

With everyone staying inside during this quarantine, we have had a little extra time to prepare some sweet treats and pair them with our wines!

Since Easter is coming this weekend, we are sharing this easy carrot cake recipe that pairs well with our easy-drinking Vidal Blanc! This is perfect for after Easter dinner and the leftovers make a great quarantine breakfast. ;)

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Ingredients

  • 4 eggs

  • 1 ¼ cups vegetable oil

  • 2 cups white sugar

  • 2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 2 teaspoons ground cinnamon

  • 3 cups grated carrots

  • 1 cup chopped pecans

  • ½ cup butter, softened 

  • 8 ounces cream cheese, softened 

  • 4 cups confectioners' sugar

  • 1 teaspoon vanilla extract

  • 1 cup chopped pecans

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

Step 2

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Step 3

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Step 4

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Step 5

Pop open your Vidal Blanc and enjoy both on your patio or screened porch. Delicious!

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Lindsay Dombroski