Easter desserts can be tricky, as many fruits are not yet in season. So why not take a cue from our favorite bunny and use vegetables instead? Carrot cake not only pays homage to the holiday, but has the perfect balance of sweet, spicy cake; crunchy carrots or nuts; and, of course, that quintessential cream cheese frosting. This recipe is designed to have a uniform texture that makes it perfect for smaller cakes or even tossed into cream cheese ice cream.
- 2 large eggs
- 1 heaping cup light brown sugar
- 3/4 cup vegetable or nut oil (I use grapeseed and hazelnut)
- teaspoon salt
- teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup bread flour
- teaspoon baking soda
- teaspoon baking powder
- 2.5 cups freshly grated carrot
- 3/4 cup freshly chopped pineapple
- 3/4 cup previously toasted walnuts
- 1/2 cup sweetened coconut flakes (optional)
Whip together the eggs and brown sugar until light and fluffy.
Add the salt, cinnamon, nutmeg, and oil and whip until thick.
Separately, combine the remaining ingredients in a food processor and pulse until mostly even in texture.
Mix the dry ingredients into the wet and ensure even distribution and smooth batter.
Pour into baking vessel and bake at 375F until a skewer inserted into the center removes clean (about 30 minutes).
Remove from oven and allow to cool in the vessel for 10 minutes.
Take the cake out of the vessel and allow to cool completely before assembling further.
You can omit processing the carrot, pineapple, and nuts for more texture if desired.
- 250 grams salted butter soft
- 125 grams cream cheese soft
- 350 grams powdered sugar sifted
- 1/2 teaspoon vanilla extract
Mix all the ingredients together at low speed until completely smooth.
Increase speed to high and whip to desired texture.
I like to use half cream cheese and half goat cheese for more acidity.
Adapted from Claire Clark