Thursday, March 28, 2013

Carrot Cake + Cheesecake = Delicious Must-try Easter recipes!

Carrot cake and cheesecakes are the quintessential Easter desserts. This is an easy one bowl carrot cake recipe. Cream cheese frosting is wonderful on top of carrot cake. Or, make cheesecake for a quick and decadent dessert!

Carrot Cake

1  cups vegetable oil
2 cups sugar
4 eggs
2 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups raw shredded carrots
½ cup chopped walnuts

  1. Preheat oven at 350.
  2. In a mixing bowl, wisk the dry ingredients.
  3. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale for about 5 minutes. 
  4. Slowly add in the oil. 
  5. Beat in the dry ingredients just until incorporated and moist.  
  6. Fold carrots and walnuts into batter.
  7. If you're making cupcakes, bake for 20-25 minutes until cupcakes bounce back in the center.

Using a plastic pastry bag or Ziploc baggie, top your cupcakes with pre-made Cheesecake filling. You can find it at most dairy sections. You can garnish the cupcakes with walnut pieces or pipe tiny carrot on top! 

Vanilla Cheesecake

What you need:
8 oz cream cheese (at room temperature)
1 c. Sugar
2 Eggs
3/4 cup Sour Cream
1 teaspoon vanilla

  1. Preheat oven at 325
  2. Beat cream cheese until smooth and there are no lumps. 
  3. Slowly add and thoroughly combine sugar.
  4. Add eggs, one at a time.
  5. Add sour cream and vanilla.
  6. Bake for 30 minutes or until firm.

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