Easter Carrot Cake Recipes
EASTER BUNNY CARROT CAKE
At Easter, I hop to it and bake this delectable moist cake in a bunny-shaped pan. I've taught myself a few cake decorating techniques from a book and have fun dabbling. Even a beginner can trim this sweet rabbit! -Vikki Rebholz, West Chester, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10-12 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the eggs, sugar, oil, water and vanilla; mix well. Combine the flour, baking powder, cinnamon, salt, nutmeg and cloves; beat into egg mixture. Stir in carrots. Pour into a greased and floured 2-qt. bunny-shaped pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire rack., Tint 1/3 cup frosting light pink and 1/3 cup frosting dark pink. Spread plain frosting over cake. With brown icing, outline bunny and form an ear, eyebrow, bow, nose, mouth and paws. Fill in ear and nose with light pink frosting and bow with dark pink frosting. Add chocolate-covered peanut for the eye., In a resealable plastic bag, combine 1/2 teaspoon water and a few drops of red food coloring; add 1/3 cup coconut. Seal bag and shake to coat. Sprinkle on tail. If desired, tint additional coconut green and sprinkle around bunny for grass.
Nutrition Facts : Calories 427 calories, Fat 17g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 313mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 1g fiber), Protein 4g protein.
ADDICTIVE CARROT CAKE
Wow, this carrot cake is addictive. Thanks to the addition of applesauce, the cake is tender. It has just a hint of cinnamon. We think finely grating the carrots adds not only texture, but a lot of moisture so take the time to finely grate them. Pineapple adds a lot of sweetness to the moist cake but doesn't alter the carrot cake...
Provided by Amanda Hyatt
Categories Desserts
Time 55m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 325 degrees. Grease, flour, and line with parchment or wax paper (3) 9 inch round cake pans, Or lightly grease and flour a 9x13 cake pan.
- 2. Using a large bowl, sift together flour, sugar, cinnamon, baking soda, and salt.
- 3. In a smaller bowl stir together carrots, eggs, oil, nuts, and pineapple.
- 4. Then stir them into dry ingredients until mixture is well combined. **Hand mix only, do not use an electric mixture or it will make the cake dry.**
- 5. Divide mixture among the 3 cake pans or pour into rectangular pan.
- 6. Bake for 30 minutes, or 35 mins if using the rectangular pan, until a cake tester or knife comes out clean. The cake will just begin to pull away from the edges of the pan. If using round pans, cool 10 mins before inverting onto cake racks. If you plan to serve cake directly out of the rectangular pan, cool completely in the pan.
- 7. Prepare the cream cheese frosting. Using an electric mixer combine cream cheese and butter.
- 8. Slowly beat in confectioners sugar until well combined.
- 9. Beat in vanilla.
- 10. When cake is completely cool, frost round layers, front top, and sides.
- 11. Or spread frosting atop the rectangular cake. Decorate and sprinkle with nuts, if desired.
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