Happy Easter and a Carrot Cake

by Kirsten on April 6, 2012 · 19 comments

in Cakes, Desserts, Uncategorized

Happy Easter from my kitchen to yours with this moist and irresistible carrot cake. I hope you will have an enjoyable Easter weekend with your family and friends.

My dessert suggestion for your Easter buffet would be a homemade carrot cake with cream cheese frosting. This carrot cake gets enriched with walnuts, golden raisins, and coconut flakes. The little carrots for the decoration are handmade by my kids with marzipan and food coloring. Aren’t they adorable?

My family LOVES this carrot cake and by the time the 9×13 inch cake was ready for frosting just a 9×9 size remained since everybody had to have just a little nibble beforehand.

Enjoy and Happy Easter!

Carrot Cake
5.0 from 2 reviews
  • 1 cup (70 g) coconut flakes, sweetened
  • 1 cup (110 g) walnuts, chopped
  • ½ cup (90 g) golden raisins
  • 3 cups (425 g) carrots, grated
  • 2 cups + 2 Tablespoons (255 g) whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ¾ teaspoon salt
  • 1 cup (250 ml) canola oil
  • 1½ cup (300 g) sugar
  • 4 large eggs
  • 8 ounces (225 g) cream cheese, at room temp.
  • 1 stick (113 g) unsalted butter, at room temp.
  • ½ pound (225 g) confectioners sugar
  • ½ teaspoon lemon extract
  1. Preheat your oven to 350 F. Grease a 9x13 inch baking pan.
  2. Mix coconut, walnuts, raisins and carrots. Set aside.
  3. In a separate bowl mix flour, baking soda, salt and cinnamon. Set aside.
  4. In a stand mixer with paddle attached combine the oil and sugar. Add eggs one at a time. Don't forget to scrape the bowl.
  5. With the mixer on low slowly add the flour mixture. Don't over mix.
  6. Add the carrot mixture to the batter. Combine well.
  7. Transfer batter into the prepared baking dish. Bake for 40 - 50 minutes.
  8. Let cool for applying the frosting.
  9. For the frosting mix cream cheese, lemon extract, and butter until light and fluffy. Slowly add the sugar and beat the frosting until smooth.
  10. Decorate the frosted cake with handmade marzipan carrots.
Make your own marzipan carrots using about 4 ounces (100 g) marzipan. Use green food coloring for the greens and a mixture of red and yellow for the orange color.


Related Posts Plugin for WordPress, Blogger...


Blog May 30, 2014 at 3:15 pm

Hey! Would you mind if I share your blog with my facebook group?
There’s a lot of folks that I think would really appreciate your content.
Please let me know. Thank you

Kirsten June 1, 2014 at 12:49 pm

I prefer to share my work on my own Facebook page. Thank you.

Nuts about food April 19, 2012 at 3:15 am

I made carrot cake last Easter too! Hope you had a great one. Love the decoration.

cooking rookie April 12, 2012 at 3:21 am

What a cute cake! And it looks so moist and delish too 🙂

George April 11, 2012 at 10:44 am

Looks great, Kirsten. I really like carrot cakes. Since they aren’t that famouse over here it’s hard to get a good one if you don’t bake it yourself.

Simone April 10, 2012 at 9:29 am

O how funny! That does look almost exactly like the one I made. Love those little carrot marzipan on top.. Something to remember for next time!

Rosa April 10, 2012 at 12:55 am

What a lovely carrot cake! It looks so tempting.



Lemon April 9, 2012 at 2:28 pm

This carrot cake looks so beautiful. Since I was invited at a friend’s birthday party when I was 7, and had it there for my first time, I love carrot cake. At the time we still called it Rüblitorte and it looked more the traditional way.

Tracy April 9, 2012 at 12:11 pm

Beautiful carrot cake! I’d have to leave out the nuts, but I bet it’ll still be just as delicious!

Mary April 8, 2012 at 9:14 am

Happy Easter to you and your family! BTW, the carrot cake looks delicious!

Lea Ann April 8, 2012 at 5:50 am

I’m impressed with those little carrot decorations. How fun. Carrot cake is my absolute favorite cake of all. Yesterday, I didn’t want to make an additional stop at Whole Foods for carrots for dinner, so bought a bag at Costco. I now have enough carrots to make about 12 of these cakes. 🙂

ofelia April 7, 2012 at 10:51 pm

delicioso, I love cake carrot

Karen Harris April 7, 2012 at 12:23 pm

Happy Easter to you too. This is a beautiful looking cake. I love carrot cake but have to leave oug the raisins. I know I’m crazy.

Cathy at Wives with Knives April 7, 2012 at 9:36 am

I have a real weakness for carrot cake, especially with cream cheese frosting. Your little carrots are the perfect decoration, Kirsten. Happy Easter to you and your family.

Dominic April 7, 2012 at 3:51 am

I love that something as simple as a carrot cake can have so many variations. This is a great recipe and I love the denseness of it. Plus your icing and little carrots are divine. Did you see my carrot cake scones? We must be on the same wavelength. Happy Easter!

Medeja April 6, 2012 at 10:59 pm

It looks so good! So so god! Like from the magazine!

Susan April 6, 2012 at 9:37 pm

So yummy looking and the marzipan carrots are perfect! Happy Easter to you and your family. XOXO

Patty April 6, 2012 at 8:38 pm

Your carrot cake looks so good, I love the little carrot decorations! Have a wonderful Easter;-)

Schokozwerg April 6, 2012 at 2:35 pm

Looks so delicious! And I have to keep in mind how to prepare those cute carrots. Happy Easter to you and your family from Berlin 🙂

Comments on this entry are closed.

Previous post:

Next post: