I’m the type of person that loves traditions. There’s something comforting about participating in the same familiar habits year after year. Most of the traditions I do with my kids are things that my parents did with me while I was growing up. Though, as hard as I try, I have not been consistent in my Easter traditions. Coloring eggs is something I loved doing with my sisters when we were younger, but now I dread the mess, the smell, the clean up. Not to mention figuring out how to use up all of those hard boiled eggs!
The Easter Bunny leaves baskets for my girls and hides plastic eggs filled with change and candy. But that’s his tradition. I need something that my kids will remember doing with me when they’ve grown up and have kids of their own. What Easter traditions do you have? Or what are some special traditions that you remember from your childhood?
Here are my girls in their Easter dresses with their beloved Nana.
Carrot cake is probably the most traditional Easter dessert. My carrot cake recipe is extremely moist and flavorful. I used to make them into carrot squares when I owned my pastry shop and they were one of my most popular items. I don’t add nuts or raisins because my family likes them pure and simple, but feel free to add your favorite accoutrements.
In my opinion, cream cheese frosting is the perfect topping for a carrot cake. The tanginess from the cream cheese cuts the sweetness of the cake. You can find the link to my go-to recipe here. You could always do a vanilla Swiss Meringue buttercream if you’re not a fan of cream cheese. I don’t recommend using American buttercream because it is too stiff for this uber-moist cake and will cause the cake crumbs to pull away, and you’ll end up with crumbs in your frosting.
You can either put this in a half sheet pan for a thin sheet cake, or you can use a 9×13 for a thicker sheet cake. Both make it easy to turn these into carrot squares which could be displayed beautifully on a dessert table. You can also make a two-tier 8” round cake or cupcakes.
Happy Easter! He is risen; He is risen indeed!
Carrot CakeCourse: BakingDifficulty: Easy
270g canola oil
(1 1/4 cups)
150g brown sugar
(3/4 cup, packed)
300g all purpose flour
(1 3/4 cups + 2 Tbsp)
Baking Powder 1 1/2 tsp
Baking Soda 1 tsp
Salt 1 tsp
1 Tbsp cocoa powder
Cinnamon 2 tsp
Carrots, shredded 400g
(about 8 medium carrots)
- Preheat oven to 350 degrees. Spray or butter aluminum pan(s). If you’re making a layer cake, be sure to add parchment to the bottom of the pans as well.
- Either with a food processor or with a hand grater, shred the carrots. Do not drain any of the liquid.
- Beat oil, sugars and eggs until well combined.
- In a separate bowl, whisk dry ingredients. Add to the wet ingredients and beat until everything is combined, about 20 seconds.
- Add the shredded carrots and finish mixing with a spatula to ensure that everything is incorporated. Do not overmix.
- Bake for about 35 minutes or until a toothpick inserted into the middle of the cake comes out clean. If you’re using a half sheet pan, it will only take about 20 minutes.
- Baking Tip: Always measure your ingredients by weight. Try to avoid using cups whenever possible. Weighing your ingredients ensures that you get the exact same results every time you bake. You can buy a good quality scale on Amazon or at any home store for around $20.
- When shredding carrots, I like to turn them into a pulp basically. However, if you like to see the carrot strands in your cake, use the shredding blade.