It’s clear that a lot of people have very strong Easter traditions that must be adhered too, but somehow that’s never been the case with my family. Over the years Easter has been celebrated with church, Easter egg hunts, and of course family gatherings. We’ve always had a meal together and my mother used to regularly produce her legendary hot cross buns for breakfast, but that’s about it. A holiday without great culinary requirements is kind of a welcome event; but still, I wanted to make something special with an Easter twist that my family just might remember and ask for again next year. My son in particular likes holiday foods to tow the line, and is quick to pick up on a holiday dish he likes becoming a holiday dish to be expected.
A carrot cake seemed like the perfect thing. I’m not talking about the weird health food carrot cake from years ago. I remember the look of complete horror on my sister’s face when we were invited for cake and champagne and the hostess produced fat free, sugar free, taste free cake from a store. That kind of thing just gives carrot cake a bad name. If you’ve ever had such a horrible experience then forget about it and imagine this: freshly grated sweet carrots, lots of sugar and cinnamon and delicious walnuts all pulled together with a cream cheese and butter frosting. Health food? I don’t think so. Chocolate bunnies beware, there’s a new treat in town. Real bunnies, we’ve got your carrots! Happy “tails” to you.
Carrot Cake
Ingredients
1 cup vegetable oil
1/2 cup buttermilk
4 eggs
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups flour
3 cups fresh grated carrots (the food processor makes this a cinch, but you can buy grated carrots at the grocery)
3/4 cup walnut pieces
1/2 cup raisins
Icing
8 oz cream cheese at room temperature
1/4 cup (1/2 stick) butter at room temperature
1 box (16 oz) powdered sugar
Directions
Preheat oven to 300 degrees.
Spray 3 cake pans with baking spray (or butter and flour pans).
In an electric mixer combine oil, buttermilk and sugar. Mix in eggs.
Add dry ingredients and combine thoroughly.
Mix in carrots, walnuts and raisins.
Pour in prepared cake pans and bake for 50 minutes until centers are firm.
Cool completely.
Make icing: In an electric mixer, combine cream cheese and butter. Add confectioners sugar and blend until smooth.
I like to ice only the tops of all layers since the icing is so rich!
