Holidays are always the catalyst for baking (and Law&Order: SVU) marathons, and Easter is definitely a festive one to celebrate. Spring pastels, a new season of fruits, chocolate, and pastries are all traditional Easter garb, so the options are truly endless and entirely up to you. I bookmarked a few very different recipes, but realized I had never made carrot cake before, and they would be perfect for the Easter Bunny’s big day. I hadn’t make cupcakes in a little while, so I did a lot of research and ultimately chose a more rustic prototype that required only a few simple ingredients and were enhanced with a very tasty cream cheese frosting. I did not use raisins in the frosting, as the recipe called for, but I added a pinch of lavender to the top of each cupcake, as a small tribute to Spring florals.
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground allspice
1/2 tsp salt
3 cups grated carrots
For Chunky Cream Cheese Frosting:
1 package (8 oz) Philadelphia Cream Cheese
1/4 cup unsalted butter, softened
2 cups confectioners sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup raisins
In a large bowl, beat the eggs, sugar and oil until smooth. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, allspice and salt. Gradually add dry ingredients to egg mixture, then stir in carrots. *The recipe doesn’t specify, and maybe I am a total rookie for never having baked carrot cake before, but the grating of the carrots should be very fine. My carrots were too big and made them difficult to pour*
Fill greased or paper lined muffin tins 2/3 full. Bake at 325 for 25-30 minutes, or until a toothpick can be pulled out clean from the center. Cool for 5 minutes before transferring to a cooling rack.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners sugar until smooth. Stir in the pecans, coconut and raisins. Frost cupcakes. Store in the fridge.