The Ultimate Carrot Cake Recipe for Easter

What’s Easter without the sweet indulgence of carrot cake? Carrot cake is a traditional dessert for Easter that everyone can enjoy. So, let us help you impress your family and friends this Easter with this delicious classic carrot cake recipe!

Here’s what you’ll need:

For the Cake:

Softened butter and flour for the pan

½ cup of dried currants

1 lb. of peeled and cut carrots

2 ¼ cups of all-purpose flour

2 tsp. of baking soda

1 tsp. of table salt

1 tsp. of ground cinnamon

¼ tsp. ground allspice

¼ tsp. ground mace

¼ tsp. ground cloves

¾ cup of walnuts (coarsely chopped)

4 large eggs

1 ½ cups of granulated sugar

½ cup of packed dark brown sugar

1 cup of vegetable oil

1/3 cup of walnut oil

For the Frosting:

1 cup of softened, unsalted butter

1 1/b of softened cream cheese

1 cup of confectioners’ sugar

1 tbsp. of vanilla extract

½ cup of chopped walnuts

 

To make the cake:

Start by positioning a rack in the bottom third of the oven and heat the oven to 350˚F. Butter and flour a 9x13-inch metal cake pan. Soak the currants in ½ cup of hot water for 15 minutes and then drain and put to the side.

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Next, using a food processor, finely chop the carrots (we are looking for the consistency of couscous). Place the chopped carrots in a bowl and put it to the side.

In another large bowl, combine the flour, baking soda, salt, and spices. With a whisk, blend the ingredients thoroughly and then transfer ¼ cup of the mixture to a small bowl and add the drained currants and the ¾ cup of walnuts. Toss the ingredients in the bowl to combine.

The next step is to mix the eggs and sugars together until they are completely blended. As you are mixing, slowly add the oils in and then add this combination into the flour mixture. Using a spatula, or wooden spoon, combine the ingredients together, adding in the chopped carrots as well.

Scrape the batter into your prepped pan and bake for about 50 minutes, or until a toothpick can be inserted and come out clean from the center of the cake. Allow the cake to cool completely before frosting.

To make the frosting:

For the frosting, using a mixer, start by beating the butter until it is light and fluffy (kind of like whipped cream). Add in the cream cheese, beating well so they are completely combined and smooth. Then, slowly add the sugar and vanilla and mix just enough so that any lumps are removed.

Quick Tip: If the frosting seems to be a bit runny, refrigerate it for a few minutes until the consistency is spreadable.

Now all you need to do is frost the cake. Take your time to prevent crumbs from catching in the frosting. Feel free to sprinkle the nuts around the cake for a delicious topping! Finally, sit back and watch your friends and family enjoy your masterpiece!

 

Adapted from Greg Case from FineCooking.com