Design to Dish: An Easter Egg Hunt

Written by Melissa of Lulu the Baker

carrot cake easter egg hunt inspiration

It seems like the weather just warmed up, and Easter is already right around the corner. What better way to celebrate the holiday than with a classic Easter Egg Hunt! Playing outside in the warm sunshine with flowers blooming all around; eating sweet Spring treats; beautiful, nature-inspired decor, and fun crafts–it all sounds so dreamy!

A classic carrot cake is the perfect dessert for an Easter get-together. This carrot cake recipe is my very favorite: two moist layers filled with fresh carrots and crushed pineapple, smothered with a sweet and tangy cream cheese frosting. Oh my! I’m like a kid at an Easter egg hunt just thinking about it!

1. Egg Hunt Invitations from Minted
2. Mini Basket Place Settings from The House That Lars Built
3. Mini Easter Egg Pinatas from Oh Happy Day
4. Classic Carrot Cake recipe below
5. Tiered Easter Egg Centerpiece from Better Homes & Gardens
6. Free printable Easter stickers from Emma Trithart
carrot cake easter egg hunt

Classic Carrot Cake
serves 12-16

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups sugar
3/4 cup oil
4 eggs
3 cups grated carrots (Grating them by hand is a pain, but totally the way to go here.)
1 8-oz can crushed pineapple, drained
1 brick cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla
a  pinch of salt
2 Tablespoons cream
4 cups powdered sugar

Preheat the oven to 350°F. Spray two 8″-round cake pans with nonstick cooking spray, line each with a piece of parchment paper cut to fit in the bottom, and spray the parchment paper with cooking spray too. In a large bowl, combine flour, baking soda, baking powder, cinnamon, salt, and sugar. Add oil and eggs, beating to combine. Fold in grated carrots and pineapple, and stir until well-combined. Divide batter evenly between prepared pans, and bake 45 minutes, until a toothpick inserted in the center of each cake comes out clean. Remove cakes from oven and allow to cool in the pans for 10 minutes. Flip the cakes over onto a cooling rack, remove pans, and allow cakes to cool completely.

While cakes are cooling, prepare the cream cheese frosting. Beat softened cream cheese and butter in a large bowl until smooth. Add vanilla, salt, and cream, beating until smooth. Beat in powdered sugar. When cakes are cool, place one cake on a serving platter, frost the top with cream cheese frosting, and place the other cake on top of the first. Cover the sides and top of the cake with remaining frosting.

Find more of Melissa on her blog.

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