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Easter Carrot Cake

  • kourtney263
  • Apr 2
  • 1 min read

Photo credits: Sheri Silver @sherisilver
Photo credits: Sheri Silver @sherisilver

Ingredients

4 TBSP flavorless oil of choice

1/2 cup milk of choice (for VEGAN option, use 3/4 cup vegan-friendly milk or milk replacer)

2 eggs, large (for VEGAN option, omit)

1/2 cup shredded carrot (optional)


METHOD

  1. Add oil, eggs (if using), shredded carrot (if using), and milk of choice to 12 oz. of Carrot Cake Mix.

  2. Mix on low 2 minutes, scraping down sides of bowl after 1 minute.

  3. Scoop into desired pan.

  4. Bake in pre-heated 325°F oven according to pan size:

    • Standard cupcakes: 16-20 minutes.

    • Mini cupcakes: 7-12 minutes.

    • (1) 8" or 9" cake layer: 30-45 minutes.

  5. Bake until toothpick or pick shows little to no crumbs after inserting. Overbaking will yield dry texture.

  6. Cool completely before (optional) frosting or decorating. We recommend pairing with a cream cheese frosting of choice.

  7. Top with Chocolate Carrot Candy Toppers.


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