My Mom's Easter Carrot Cake

My Mom's Easter Carrot Cake Recipe | USA | Ingredients: sugar, vegetable oil, eggs, carrots, flour, nuts, cream cheese

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 45 minutes to 1 hour | Servings: 8-10

Introduction

My Mom's Easter Carrot Cake is a delicious and moist dessert that is perfect for celebrating the holiday season. This recipe has been passed down through generations in my family and is always a hit at Easter gatherings. The combination of sweet carrots, warm cinnamon, and crunchy nuts makes this cake a favorite among family and friends.

History

This recipe for My Mom's Easter Carrot Cake has been a staple in my family for as long as I can remember. It was originally passed down from my grandmother, who used to make it for special occasions like Easter and birthdays. Over the years, my mom has put her own twist on the recipe, making it even more delicious and moist. Now, it's a tradition in our family to make this carrot cake every Easter.

Ingredients

2 cups sugar
1.5 cups vegetable oil
4 eggs
3 cups grated carrots (about 7)
2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 cup chopped nuts

Cream cheese frosting

1 (8 oz / 227 g) package cream cheese, softened
0.5 cup soft butter
1 (1 lb / 454 g) box powdered sugar
1 tsp vanilla
chopped nuts sprinkled on top of frosted cake (optional)

How to prepare

In a mixing bowl, combine sugar and oil.
Add eggs, one at a time, beating well.
Mix in carrots.
In a separate bowl, combine flour, baking soda, baking powder, and cinnamon. Sift.
Add the flour mixture to the carrot mixture and mix well.
Add nuts.
Pour the batter into two greased and floured round cake pans.
Bake in a preheated oven at 325°F (163°C) for 45 minutes to 1 hour or until the cake passes the toothpick test.

Cream cheese frosting

Combine cream cheese, butter, powdered sugar, and vanilla; mix well.
Use the frosting to frost the cooled cake.
Sprinkle chopped nuts over the top for garnish.

Mom's comments

Note: I make this cake the day before and place it in an airtight cake container. Cover it in the refrigerator. This seems to blend the flavors.

Variations

Add raisins or pineapple for extra sweetness and texture.
Substitute walnuts for the chopped nuts for a different flavor profile.

Cooking Tips & Tricks

Make sure to grate the carrots finely to ensure they blend well into the batter.

- Sifting the dry ingredients together will help ensure a smooth and evenly textured cake.

- Be sure to cool the cake completely before frosting to prevent the frosting from melting.

- For a decorative touch, sprinkle chopped nuts on top of the frosted cake.

Serving Suggestions

Serve this carrot cake with a cup of hot tea or coffee for a delightful Easter dessert.

Cooking Techniques

Be sure to properly grease and flour the cake pans to prevent sticking.

- Use room temperature ingredients for a smoother batter.

Ingredient Substitutions

Canola oil can be used instead of vegetable oil.

- Margarine can be used instead of butter in the cream cheese frosting.

Make Ahead Tips

This cake can be made a day in advance and stored in an airtight container in the refrigerator to allow the flavors to meld.

Presentation Ideas

Decorate the top of the cake with whole nuts or edible flowers for a beautiful presentation.

Pairing Recommendations

This carrot cake pairs well with a glass of milk or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual slices for 15-20 seconds.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 22g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

This carrot cake is a good source of Vitamin A and Vitamin C, thanks to the carrots.

Alergens

Contains nuts and dairy (cream cheese)

Summary

This carrot cake is a delicious treat that is relatively high in carbohydrates and fats, but also provides essential vitamins and minerals.

Summary

My Mom's Easter Carrot Cake is a beloved family recipe that is perfect for celebrating the holiday season. With its moist texture, warm spices, and creamy frosting, this cake is sure to be a hit at your Easter gathering. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was my mom's Easter Carrot Cake, a delicious and moist dessert that was a staple at our family gatherings. I remember watching my mom in the kitchen, measuring out the ingredients and mixing them together with such ease and grace. It was like she had been making this cake for years, which she had.

I asked her where she learned to make it, and she told me that it was a recipe passed down from her own mother. She said that it was a tradition in our family to make this carrot cake for Easter, and that she had been making it for as long as she could remember. I was intrigued and wanted to learn how to make it myself.

So, one day, I asked my mom if she would teach me how to make her famous Easter Carrot Cake. She smiled and agreed, happy to pass on the tradition to the next generation. We spent the afternoon in the kitchen, gathering the ingredients and going through the steps of the recipe together.

The first thing we did was grate the carrots, a tedious task that my mom made look easy. She told me that the key to a good carrot cake was using fresh, grated carrots, as they added moisture and sweetness to the cake. I carefully grated the carrots, trying to mimic my mom's technique as best as I could.

Next, we mixed the dry ingredients together – flour, baking powder, baking soda, cinnamon, and salt. My mom showed me how to sift the dry ingredients to ensure that they were well combined and free of lumps. She explained that sifting the dry ingredients would help the cake rise evenly and have a light, fluffy texture.

Then, we moved on to the wet ingredients – eggs, sugar, vegetable oil, and vanilla extract. My mom cracked the eggs with such precision, not getting a single drop of eggshell into the bowl. She taught me how to beat the eggs and sugar together until they were light and fluffy, a crucial step in making a moist and tender cake.

Once the wet and dry ingredients were mixed together, we folded in the grated carrots and crushed pineapple. My mom told me that the pineapple added extra moisture and sweetness to the cake, making it even more delicious. I carefully folded in the carrots and pineapple, making sure not to overmix the batter.

Finally, we poured the batter into a greased and floured cake pan and placed it in the oven to bake. As the cake baked, the kitchen filled with the warm, comforting smell of cinnamon and spices. I could hardly wait for it to be done.

After what seemed like an eternity, the cake was finally ready. I watched as my mom carefully removed it from the oven and let it cool on a wire rack. The anticipation was killing me – I couldn't wait to taste my first slice of Easter Carrot Cake.

When the cake had cooled enough, my mom sliced a piece for each of us to enjoy. I took a bite and was immediately transported back to my childhood, to Easter Sundays spent with family and friends, enjoying this delicious carrot cake. It was everything I had hoped for – moist, tender, and bursting with flavor.

I knew then that I had to learn how to make this recipe for myself, to carry on the tradition and share it with future generations. My mom was happy to pass on the recipe to me, knowing that I would cherish it as much as she did. And so, I continue to make my mom's Easter Carrot Cake every year, keeping the tradition alive and creating new memories with each delicious slice.