Easter is right around the corner! Carrot cake and Easter go together like two peas in a pod. Try out these classic and yummy twists on the traditional carrot cake recipe.
Classic Carrot Cake with Fluffy Cream Cheese Frosting
This carrot cake recipe is tasty, but thankfully, not too sweet. The total prep and baking time for this cake is 3 hours and 30 minutes. However, this moist double decker cake absolutely worth the wait!
Ingredients
Cake
- 1 cup pecans (4 ounces)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1 1/2 tsp pure vanilla extract
- 4 large eggs
- 2 cups sugar
- 1 pound carrots, peeled and coarsely shredded
Frosting
- 2 sticks unsalted butter, softened
- Two 8-ounce packages cream cheese, softened
- 1 tablespoon pure vanilla extract
- 2 cups confectioners’ sugar
Nutmeg-Banana-Carrot Muffins with Chocolate Ganache
The unrefined sugar in this recipe makes it a healthier breakfast pastry option. There is some overnight prep involved to make the syrup, but once this is complete, it takes less than a minute to incorporate into the recipe.
Ingredients
Date Syrup
8 ounces Medjool dates, pitted
1 cup filtered water
Muffins
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 salt
1 tsp baking powder
1/2 tsp nutmeg
1/2 cup homemade date syrup (recipe above)
1 tsp vanilla extract (or seeds from 1 vanilla bean)
1/4 cup coconut oil, melted
2 large eggs1 banana, mashed
1 cup grated carrots
1/4 cup buttermilk
Chocolate Ganache
1/2 cup homemade date syrup (recipe above)
2 Tbs cocoa powder
1/2 Tbs coconut oil, melted
Oatmeal-Carrot Cookies with Cream Cheese Frosting
This recipe takes the classic carrot cake, and puts it in cookie form. You’ll love the thick and chewy consistency, filled with oats, raisins, and walnuts. For extra fun, put the icing in a piping bag, and let the kids decorate the cookies.
Ingredients
Cookies
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup packed brown sugar
- 1/4 cup white sugar
- 2 large eggs, at room temperature
- 1/2 cup finely shredded carrot
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp vanilla
- 1 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 2 cups rolled oats
- 1/4 cup raisins
- 1/4 cup walnuts, chopped
Frosting
- 1/2 cup cream cheese, softened
- 2 tsp unsalted butter, at room temperature
- 1/2 cup confectioners’ sugar
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