Easter Carrot Cake Recipe: Moist & Marvelous

In Foodie Tips & Tidbits by Christine McKellar

When it comes to the commercial celebration of Easter certain things pop immediately to mind:  Bunny rabbits and multi-colored and decorated eggs. Well, bunnies like carrots so it’s not a far cry to include a delicious and moist carrot cake as a dessert following Easter brunch or dinner. This recipe is a winner too! The cream cheese recipe that follows is a favorite because no granulated sugar is used.  Add candy or jelly bean Easter bunnies or eggs on the top and sides as decorations before serving.



***Home-style Carrot Cake Recipe***


3 eggs

3/4 cup buttermilk

3/4 cup vegetable oil

1 1/2 cups white sugar

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1/4 teaspoon salt

2 cups all-purpose flour

2 teaspoons baking soda

2 cups shredded carrots

1 cup flaked coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple with juice

1 cup raisins



Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×12 inch pan. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Pour into prepared 8×12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick. Allow to cool for at least 20 minutes before frosting.


***Cream Cheese Frosting***


8oz cream cheese, cold (Neufchatel cream cheese)

½ cup (1 stick) unsalted butter, room temperature

1 cup powdered sugar

1 tsp pure vanilla extract



Place the cream cheese in a mixing bowl. Using a hand mixer beat until smooth. Gradually add the butter 2 tablespoons at a time, and continue beating until smooth and well blended. Add powdered sugar and vanilla all at once. Blend until just combined.