Carrot cake is the perfect dessert for Easter, celebrating the Easter Bunny’s favorite food. Topped with green coconut, jelly beans and a pipe cleaner they make a cute Easter basket even grownups get to enjoy. I didn’t reinvent the wheel for this Easter design. I made these cupcakes with my mom when I was a little girl, and am looking forward to making them with my little ones this Easter. Makes 24
2 c flour
1 t baking soda
1 T baking powder
1 T cinnamon
1/2 t nutmeg
2 c sugar
4 eggs
1/2 c unsweetened applesauce
1/2 c oil (I prefer grapeseed or coconut.)
3 c grated carrots
1 c raisins
1. Combine all the dry ingredients (first 5) together and stir with a whisk.
2. Cream the sugar and eggs together. Add applesauce and oil. Add carrots. Mix in the dry ingredients and raisins.
3. Spoon into paper-lined muffin tin, filling each cup 3/4 full. Bake for 18-22 minutes at 350°, until a toothpick comes out clean. Aloow to cool completely on a wire rack.
Lemon Cream Cheese Frosting
1 pkg cream cheese or Neufchatel Cheese at room temperature
1/3 c butter at room temperature
1 t vanilla
1 t lemon juice
1 T lemon zest
4 c powdered sugar
1. Mix the cheese and butter together with vanilla, l;emon juiuce and zest. Gradually add the powdered sugar, one cup at a time. Taste and add more powdered sugar if you need it.
Green Coconut
Place a few cups of coconut in a large baggie. Add a couple of drops of food coloring. Seal and shake. This is a great job for a little helper.
To Make Cupcakes:
1. Add a little food coloring to frosting. Frost generously.
2. Sprinkle coconut grass on top of frosted cupcakes. Slide the ends of a pipe cleaner into the sides of the cupcake. You may want to place your cupcake inside another liner if it’s too dark from baking.
3. Arrange jelly beans like eggs in a nest. Display, bask in compliments, eat and enjoy! Happy Easter!
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