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Hop Into Spring With Carrot Cake

Easter is a time of celebration, and no celebration is complete without delicious desserts to enjoy with family and friends.

Wholesome carrot cake is a popular Easter dessert, thanks to its association with the Easter Bunny and the springtime harvest of fresh carrots. Moist and flavorful, carrot cake is typically made with grated carrots, warm spices like cinnamon and nutmeg, and chopped nuts or raisins for added texture. Topped with a luscious cream cheese frosting and garnished with chopped nuts or edible flowers, carrot cake is a delightful combination of sweet, spicy, and tangy flavors. Its vibrant orange hue and festive decorations make it a perfect centerpiece for Easter gatherings.

Christy’s Carrot Cake

Ingredients for cake
4 eggs
1.5 cups vegetable or canola oil
2 cups sugar
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
2 cups flour
2 tsp baking powder
2 tsp baking soda
3 cups grated carrots

Preheat oven to 350 degrees. Generously grease a loaf or cake pan. Beat eggs in a large mixing bowl. Add oil and beat to blend. Sift sugar, cinnamon, nutmeg, salt, flour, baking powder and baking soda and add to eggs. Combine with eggs and oil and blend well. Fold grated carrots in gently. Pour batter into greased pan. Bake at 350 degrees for 35 to 45 minutes or until toothpick comes out clean.

Ingredients for frosting
8 oz cream cheese, softened
1 Tbsp unsalted butter, softened
2 tsp vanilla extract
8 oz (half of a pound) powdered sugar
1 c shelled walnuts, chopped (optional for garnish)

With an electric mixer, mix all cream cheese, butter and vanilla. Slowly add powdered sugar to bowl and mix well until combined and smooth. Set aside. Frost a cooled cake when ready. Garnish with chopped walnuts.

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