A Classic Cupcake Recipe for Easter and Beyond!
March 17, 2014
One of my favorite Easter desserts is carrot cake. Such a delicious moist cake, with great texture, a bit of spice and the real star of the show, the cream cheese frosting.
Carrot cake is one of those cakes that seems to get tucked away with the Easter recipes, but really is a great year round option. I love how flexible it is and how easy it is to mix it up. Some people add pineapple, some people add coconut, some add nuts and some add raisins. (I’m firmly in the no raisins corner!) No matter how you like your carrot cake, the cream cheese frosting seems to be a constant in the carrot cake equation.
Sometimes I make my carrot cakes from scratch, other times I go with a mix, it often depends on how many other items on the Easter menu I’m preparing. When using a cake mix, I like to doctor it up a bit. A few ways to do this are to replace the water in the recipe with pineapple juice and to add in some freshly grated carrots, I usually add about 1/2-1 cup of grated carrots. And of course you can add in coconut, nuts and raisins. I love walnuts in my carrot cake, and always add a generous amount. It is certainly one of the cake mixes that lends itself to being personalized to fit your personal tastes.
Let’s talk frosting. Delicious, creamy, cream cheese frosting. It’s the perfect pairing for carrot cake, red velvet cake, cinnamon rolls; the list goes on!
Remember, these delicious carrot cake cupcakes are great year round! Ready to make some carrot cake cupcakes? Here you go!
Click here for the full recipe: Carrot Cake Cupcakes
For more recipes and ideas, visit my blog at www.lovefromtheoven.com.