Easter is just around the corner, and what better way to celebrate than with a classic carrot cake? Warm spices and crunchy walnuts, all covered with cream cheese icing – it's the perfect treat for the occasion!

We promise this carrot cake recipe is bursting with flavor and texture. We've stripped away the non-essentials to focus on what truly matters: tender crumb, rich spices, and that irresistible cream cheese frosting. Whether you're hosting a family gathering or simply treating yourself, this carrot cake is sure to impress.

To make this delightful dessert, simply follow our step-by-step recipe. We've included detailed instructions and helpful tips to guide you through the baking process. And if you're feeling adventurous, you can even customize it with your favorite mix-ins or decorations.

So, why not add our carrot cake to your Easter menu this year? It's a timeless classic that never fails to delight. 

Ingredients:

Cake:

• Nonstick vegetable oil spray

• ½ cup (75 g) golden raisins (optional)

• 3 Tbsp. dark rum (optional)

• 1 cup (113 g) chopped walnuts

• 1 lb. carrots, peeled, coarsely grated

• 1 cup buttermilk, room temperature

• 2½ cups (312 g) all-purpose flour

• 2 tsp. ground cinnamon

• 2 tsp. ground ginger

• ½ tsp. freshly grated nutmeg

• 2 tsp. baking powder

• ¾ tsp. salt

• ¾ tsp. baking soda

• 4 large eggs, room temperature

• 1 cup (200 g) granulated sugar

• ¾ cup (packed; 150 g) dark brown sugar

• 2 tsp. vanilla extract

• ¾ cup vegetable oil

Cream Cheese Frosting and Assembly:

• 12 oz. cream cheese, room temperature

• ¾ cup (1½ sticks) unsalted butter, room temperature

• 1 tsp. vanilla extract

• Generous pinch of kosher salt

• 4 cups (454 g) powdered sugar

Instructions:

Cake:

1. Preheat the oven to 350°F (175°C). Lightly coat two 9-inch round cake pans with nonstick vegetable oil spray. Line the bottoms with parchment paper rounds and lightly coat the rounds with more nonstick spray.

2. If using golden raisins, heat them with dark rum in a small saucepan over low heat until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15–20 minutes.

3. Toast chopped walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes; let cool. Combine grated carrots and room temperature buttermilk in a medium bowl.

4. In a large bowl, whisk together all-purpose flour, ground cinnamon, ground ginger, freshly grated nutmeg, baking powder, salt, and baking soda.

5. Using an electric mixer on high speed, beat eggs, granulated sugar, dark brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in vegetable oil.

6. Add dry ingredients to wet ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins (if using) and walnuts with a rubber spatula. Scrape cake batter into prepared pans.

7. Bake cakes, rotating pans halfway through, until a toothpick or cake tester inserted into the center comes out clean, 35–45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto cooling rack; remove parchment. Let cool completely (about 2 hours).

Cream Cheese Frosting and Assembly:

1. Using an electric mixer on high speed, beat cream cheese and unsalted butter until smooth, about 1 minute. Beat in vanilla extract and a generous pinch of kosher salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.

2. Place one cake layer, domed side down, on a platter. Spread ¾ cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides of the cake with 1¼ cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Optionally garnish the top of the cake with Candied Carrot Coins.

Happy baking and happy Easter!

Valentine's Day is just around the corner, and what better way to celebrate love than with a homemade treat that's sure to melt hearts? Skip the store-bought chocolates this year and surprise your sweetheart (or yourself!) with a batch of irresistibly rich and fudgy brownies. This simple recipe is perfect for cozying up with your loved ones and enjoying a sweet moment together.

Whipping up a batch of brownies is a breeze! With just one bowl and a few simple ingredients, you can create a fudgy delight that's perfect for Valentine's Day.

INGREDIENTS

• ½ cup vegetable oil

• 1 ¼ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla

• 1 cup cocoa powder

• ½ cup all-purpose flour

• ¼ teaspoon salt

• ½ cup chocolate chips

• Sprinkles optional

INSTRUCTIONS

• Preheat the oven to 350°F. Line an 8×8 baking pan with parchment paper.

• In a large bowl, whisk together the oil and sugar until the sugar dissolves. Beat the eggs and vanilla until well combined.

• Add the cocoa powder, flour and salt and stir until thoroughly combined. Fold in the chocolate chips.

• Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 20 to 25 minutes, or until a toothpick comes out with only a few crumbs. It’s better to under bake the brownies than to overbake them.

• Allow to cool completely for at least 30 minutes on a wire rack.

• Use a heart shaped stencil to cut the brownies into heart shapes. Add sprinkles if desired. Store the rest of the cut pieces as a snack for the chef!

Whether you're celebrating with your partner, friends, or just need an excuse to bake some brownies, these are sure to spread love and joy this Valentine's Day. So grab your apron, preheat the oven, and let's bake up some sweet memories together!

Ingredients:

– 2 cups salted butter

– 1 cup fruit sugar

– 3¼ cups all-purpose flour

– ½ cup rice flour

Instructions:

1. Place butter in a mixer and beat until very light and fluffy. Add sugar gradually and continue to beat until creamy.

2. Sift or mix all-purpose flour with rice flour and combine. Add to butter mixture and stir in by hand or on low speed, just until flour is incorporated. DO not overmix.

3. Shape dough into 1-inch balls (If your dough is too soft you can refrigerate it for an hour before baking). Place on baking sheets lined with parchment paper. Press down with cookie press. Bake in a preheated convection oven at 275F oven for 25 to 35 minutes or until ever so lightly browned around the edges. Cool on racks. Yum.

Ingredients:

• ⅓ cup cinnamon sugar (for coating)

• 2 cups sifted all-purpose flour

• 1 tablespoon ground ginger

• 2 teaspoons baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• ¾ cup shortening or butter

• 1 cup white sugar

• 1 large egg

• ¼ cup dark molasses

Instructions:

1. Preheat the oven to 350 degrees F.

2. Place cinnamon & sugar in a bowl for later.

3. Sift dry ingredients: flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Mix until blended.

4. Cream shortening or butter in a large bowl with an electric mixer. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy.

5. Sift 1/3 of the flour mixture into the mixture; stir to thoroughly blend. Sift in the remaining flour mixture and mix together until a soft dough forms.

6. Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls. Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets.

7. Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through.

🎁✨ Pro tip: Allow the cookies to cool for a few minutes on a wire rack before indulging!