Tell me, what are your Easter food traditions? Are you breaking out the ham? The lamb? Does your table groan with the feast, or do you keep it simple and light? I’m still working out our traditions. (I know, we’ve only been married 5 years. I’m on top of it.) So throw your best ones at me, and make them good.
I think I’ve found at least one Easter menu item that will be sticking around. And that would be this carrot cake.
I don’t really understand why carrot cake is so synonymous with Easter. Maybe the last of the winter veggies are being shredded and thrown into cake as we say good riddance to winter?
I dunno, but I kinda took it to the next level for you. There’s a little bit of the vintage vibe thrown in with the upside down pineapple twist. And I mean, who doesn’t need a vintage vibe cake to go with their vintage vibe Easter bonnet? I mean, don’t you wear a magnificent, bedecked crown to Easter service?
I think we should start a campaign to bring back Easter hats. Big, and floral, and extravagant. That’s another tradition I could definitely get behind.
- 1 cup white sugar
- 1/2 cup butter, browned
- 3 Tbsp. canola oil
- 1 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups carrots, finely shredded
- 3 rings & 1/2 cup pineapple, fresh or canned
- 4 oz. cream cheese at room temperature
- 4 Tbsp. unsalted butter at room temperature
- 1 cup powdered sugar
- 3-4 Tbsp. milk
Prep time: Cook time: Total time: Yield: 8-10 Slices