The Freshman Cook: Easter Egg Carrot Cake~Holiday Recipe Club

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 

bowl. Mix for 2 minutes more.

Add raisins and shredded carrots. Mix in with spatula.

Pour batter into greased and floured egg shaped pans.

Bake at 350 degrees for 10-12 minutes.

Take a toothpick around the edges on the cake, and then

let cool for 15 minutes. Remove cakes from pan.

 Cream Cheese Frosting

8 ounces softened Cream Cheese

1 stick softened butter

1 teaspoon Vanilla

2 pounds Confectioners Sugar

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!!

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