Good morning all! Can you believe Easter is only two weeks away? The entire weekend is going to be chalk full of activities and family time. I have such fund memories of Easter growing up. The whole family would get together at my grandmother’s house at church. First we’d have an Easter egg hunt, then Sunday lunch, and finally a jelly bean hunt before sitting down to visit and play games. As you can imagine, Easter usually lasts all day for our family. So this year I thought I would bring a fun dessert for everyone to enjoy. After looking through my great grandmother’s recipe box, I found a yummy recipe for carrot cake. To make it a special treat I made an Easter egg shaped carrot cake.
This egg shaped cake is actually easy to make and only uses one batch of carrot cake batter. The allspice instead of nutmeg is a nice change and doesn’t overwhelm the cake. Your family will adore and devour this delicious carrot cake this Easter.
The ingredients you will need for the carrot cake are:
- 2 cups of sugar
- 1¼ cups of vegetable oil
- 2 teaspoons of baking soda
- 4 eggs
- 2 cups of flour
- 3 grated carrots
- ½ teaspoon of allspice
- 1-2 teaspoons of cinnamon (depending on your preference)
This will either make one 13 x 9 cake or two 8 x 8 cakes, which is what you will need to shape this egg. The original recipe did call for ½ cup of nuts, but I don’t like nuts in anything especially cake. So if you wish to add them that’s completely up to you. 🙂
Preheat your oven to 375° and then it’s time to make the carrot cake batter.
Start by mixing together sugar, baking soda, and vegetable oil. Then add in the eggs and mix thoroughly. Carefully add in the grated carrots and flour. They do have a tendency to spill all over the place as you can probably tell from the photo above. I highly recommend covering the bowl with a towel or one of those snazzy pouring shields if you have one. Finally thoroughly mix in cinnamon and allspice.
Pour into two well greased 8 x 8 pans and pop into the oven for 30-40 minutes.
While your cakes are baking, you can mix up some frosting.
You will need:
- 1 lb of powdered sugar
- ½ cup (or one stick) of unsalted butter
- 1 – 8 oz package of cream cheese
- a little milk (if needed)
- cinnamon (optional)
- food coloring
Start by creaming together butter and cream cheese together. Then add in powdered sugar. Again you will want that towel handy because powdered sugar loves to explode from the mixing bowl whenever possible. If you find your frosting isn’t as smooth as you’d like it, you can add a little milk to loosen it up.
For decorating, you will need to split your cream cheese frosting into different bowls for each different color as well as frosting for in between and to cover the cakes. You will only need a quarter cup at most for each color. The rest can be used to for in between and to cover.
I love cinnamon. So I went a step further by mixing in 1 teaspoon of cinnamon into the cream cheese frosting I used for filling in between the cakes.
Once the cakes are baked and cooled, you can shape your cake.
Start by trimming the top of one cake so it is level. Spread cream cheese frosting over the top of the cake. Place the other carrot cake on top. Next carefully cut the cake into an egg shape with a sharp knife. I cut my cake freehand which turned out okay, but please feel free to make or print out an egg template.
Once you are happy with the shape, it’s time to decorate. Mix a few drops of food coloring into the different small bowls of frosting. I used sandwich bags to create mini piping bags. Cut off a bit of one corner of the baggie and push a cake decorating tip into that corner. Then scoop the frosting into the bag and you are ready to go.
First pipe and spread out a base layer of frosting. If you want sprinkles, I recommend applying them over a cooling rack with a jelly roll pan underneath. This keeps the sugary goodness from spreading all over your counter. Next start piping the colors of frosting all over the cake until it looks the way you want. My base layer didn’t look great, but sprinkles and frosting covers a multitude of cake sins. 😀
Now enjoy your beautiful and delicious cake with all your family this Easter!
If you are headed to someone else’s house for Easter, you will need a way to transport your cake with ruining all your pretty piping.
Place toothpicks in discreet places like along a band of frosting. You will need to place of toothpicks all over so it looks a little like a porcupine. Then carefully place layers of plastic wrap on top. You do not want the wrap taunt but tight enough to spread between picks and around the plate without dipping into the frosting. Now your cake is ready to take to your Easter celebration.
What about a little more sweetest with your Easter dessert? At Heartland America, there is a great little ice cream maker that will help you create the perfect compliment to your cake.
This 1.5 quart ice cream maker lets you make any flavor of ice cream that you want. The quick freeze bowl eliminates the mess of using salt. Not to mention that you can add ingredients through the opening in the lid. So the ice cream can keep stirring while you add in crushed cookies, candy, or nuts. There’s nothing like cookies and cream ice cream with a big slice of cake.
As you are decorating eggs of all sorts for Easter, I hope you and your family are looking forward to Easter. Next week I’ll be bringing you a DIY for your door that you can use to decorate for Easter and all year around. Until then remember you are always welcome at Home with Heartland.