Easter is just around the corner, a time of celebration, good food and good company. This week I will be sharing some recipes that could be part of your Easter Sunday dinner, just anytime other of the year.
Now I am not sharing in order, because I am starting with dessert. Carrot cake and Easter goes hands in hands, not really sure why. Could be because of the bunny or because it’s pretty much the last vegetable left from winter and the Spring crops aren’t ready yet. No matter the reason why we make this scrumptious cake, cream cheese frosting is a must.
This carrot cake recipe is simple and kids will love getting their hands dirty helping.
- 1 cup of Flour
- 3/4 cup Graham cracker crumb
- 3/4 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 tbsp cinnamon
- 1/2 small fresh nutmeg, grated
- 1 inch of fresh ginger, grated
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1/3 cup pecan, chopped
- 1 cup vegetable oil
- 3 eggs
- 3 cups of grated carrots
Set the oven at 350 degrees
In a large bowl mix together the flour, graham crumb, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, granulated and brown sugar and pecan.
In a small bowl beat the eggs add the oil and pour over the dry ingredients, add the carrots and mix with a spatula until no dry flour mixture if left.
Line three nine-inch round cake pan with parchment paper, divide your cake batter in equal part. About 420 g each pan.
Bake for 16 – 18 minutes or until the tester comes out clean. Let it rest for 10 minutes before taking it out and finish the cooling on a wire rack. cool completely.
- 250 g of cream cheese
- 1 cup unsalted butter, room temperature
- 3 cup icing sugar
- 1 1/2 tsp lemon juice
In a large bowl cream the butter and cream cheese until fluffy, add the icing sugar and blend well. Add lemon juice to taste. Generously spread the icing on each cake layer. If you feel like it, decorate the cake with pecan nuts and a bit of graham cracker crumb.
Tip: Don’t do what I did and frost the cake when it wasn’t completely cool. I had too many little fingers trying to sample the cake I had to frost it and hide it from them. After leaving the cake in the fridge for about an hour, the icing and cake firmed up. You can tell from the pictures the icing was starting to melt!!!
This cake was inspired by Smitten Kitchen, carrot graham layer cake. I made the recipe my own, but if you want to see the original click on the link .