Recipe: Good Ol’ Carrot Cake and Happy Easter!


Today is the most important day in the church calendar for all Catholics because Jesus is risen from the dead! This also signals the end of the Easter Triduum which marked the days of Jesus’ passion and resurrection which began on Maundy (Holy Thursday). Easter Sunday is therefore a celebration of the very essence of our Christian faith because we have a God who willingly became a man on earth to die for our sins and rose again 3 days later.

And this brings me to my bake of the week- Good ol’ healthy carrot cake filled with fruit, made sinful by the large dollop of cream cheese frosting and topped off with a Cookies N Creme Easter egg for the occasion.

I never quite understood the tradition of Easter eggs. I only knew that I used to look forward to Easter egg hunts that IJ would plan for us on Easter Mondays back in primary school. We would head downstairs to the canteen and common areas at our stipulated timings cohort by cohort to search for the Easter eggs the teachers had hidden for us. The winners would then be rewarded with chocolate Easter eggs. Unfortunately I was never one of the lucky few :(

And now that I am all grown up, I can buy my own chocolate Easter eggs but alas, it’s never quite the same. I think next time if I ever do have my own kids, I’ll plan Easter egg hunts for them every Easter Sunday and that will be our own special way of celebrating Easter- that is of course after attending mass!

With regards to the carrot cake, the recipe is meant for an 8 inch round cake but I chose to make cupcakes instead so I got about 8 standard sized cupcakes. Unlike regular carrot cake recipes, this one has little flour, less sugar and naturally sweetened by the pineapples, carrots and banana. The texture is therefore a little more ‘rough’ and less ‘smooth’ due to the reduced amount of flour used as compared to usual cupcakes. And I dare say that this is one healthy carrot cake if you do away with the cream cheese frosting and eat it plain. But then again, what’s carrot cake without the rich, decadent and creamy frosting?

Happy Easter everyone!

Carrot Cake (Adapted from Two Spoons):

  • 1/2c raw or brown sugar
  • 1/2c vegetable oil
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 banana, mashed
  • 1 c firmly packed grated carrot (125g)
  • 1/2c drained crushed pineapple
  • 3/4c self raising flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4c shredded coconut
  • 1/2c chopped walnuts

Preheat oven to 175C (350F). In a bowl, sift the flour, salt, baking soda and spices and put aside. Whisk sugar, oil and vanilla to combine. Beat in eggs one at a time until creamy and slightly frothy. Add carrot, banana, and canned pinapple, then add flour mixture. Fold in coconut and chopped walnuts. Pour into an 8″ spring-form cake tin or cupcake pan and bake approx 30-40mins or 18-20min for cupcakes, until a skewer inserted into the center comes out relatively clean. Cool completely before icing.

Cream Cheese Frosting (Adapted from Joy Of Baking):

  • 2 1/2 cups (300 grams) confectioners sugar (icing or powdered sugar), sifted
  • 4 tablespoons (55 grams) unsalted butter, room temperature
  • 4 ounces (113 grams) cream cheese, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon milk or cream, if needed

In an electric mixer, or with a hand mixer, beat the butter until smooth. Add the cream cheese and beat until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Beat on high speed until frosting is light and fluffy and of spreading consistency (about 3 minutes). Add a little milk or cream if frosting is too thick.

2 cups (480 ml) flaked or shredded coconut (can use sweetened or unsweetened)

Dip the frosted cupcake into the shredded coconut and top it off with a chocolate egg!

Baking: Cakes, Baking: Cupcakes, Recipes

2 Responses to Recipe: Good Ol’ Carrot Cake and Happy Easter!

  1. I love carrot cake and I love the carrots/bunny reference to Easter – very cute.

    I’m going to have to make these very soon :)

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