It’s time again for Holiday Recipe Club! This is only my second post with the club, and so far, it is really fun!! Each month we are given three ingredients to choose from to make a recipe. We must use at least one of the holiday related ingredients. Our ingredients this month are spinach, eggs, and carrots. I choose carrots and eggs, and came up with Easter Egg Carrot Egg! I have used this carrot cake many, many times, and it is delicious!
Easter Egg Carrot Cake
{adapted from The Cake Doctor, by Anne Byrn}
1 box Duncan Hines Butter Recipe Cake Mix
1 (3.4 oz.) Vanilla Instant Pudding Mix
2/3 cup Orange Juice
1/2 cup Vegetable oil
4 Eggs
2 teaspoons Cinnamon
2 medium Carrots, shredded
1/2 cup Golden Raisins
Mix all of your ingredients, except for the raisins and carrots,
together in your mixing bowl.Mix for 1 minute, then scrape
Bake at 350 degrees for 10-12 minutes.
Take a toothpick around the edges on the cake, and then
8 ounces softened Cream Cheese
1 teaspoon Vanilla
Cream together the Cream Cheese, butter, and vanilla.
Add sugar and beat until well blended.
Use a Wilton tip # 21 to cover the egg cake in little stars.
Cover the entire cake with the stars.
Make some orange frosting with Wilton Orange.
Using a Wilton tip #5 squiggle a small carrot on the top of the cake.
Tint a small amount of frosting Americolor Forest Green.
Using a Wilton tip #2, frost some green on to the top of your carrot.
Now you have an individual dessert for each person
for your holiday dinner.
Happy Easter!!
hi there,
i’m Noah
A California-born food blogger behind Freshman Cook, whose culinary journey began in his tiny apartment kitchen.