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Ultimate Carrot Cake (URS: Easter Dessert)
Posted By Jessica Fisher On April 9, 2009 @ 3:50 am In Desserts,Holidays,Meal Planning,Recipes,URS | 12 Comments
I must admit when I find a recipe I like, well, it’s a keeper. It eventually finds a place in our family traditions, and I’m hard pressed to move it. For instance, every Thanksgiving and Christmas I make Pretzel Berry Dessert. Every year. And only at the holidays. We don’t usually eat it any other time. But, when we do? We scarf down the pan in no time at all.
That’s one of the wonderful things about recipe traditions. If a certain dish belongs to a specific holiday, it’s okay to go whole hog on it because, after all, it’s only once a year.
And so, my Easter dessert is one that I rarely make any other time of the year. Not because we don’t like it. Au contraire! We love it. But, it just has a place of honor on Easter Sunday. It is The Best Carrot Cake Ever.
Last year in a fit of creativity, I added a Risen Jesus cake topper. (Yes, it’s a playmobil from the Roman collection, but it works.) Usually I just sprinkle the nuts into the shape of a cross. This year I might go all out and bake it in the shape of an empty tomb. If I do, you can be sure that I’ll report back!
Summary: adapted from one found in Fine Cooking Magazine #63, pp. 50. You can see the original, created by Greg Case here. I’ve edited the following to show what I do when I make it. I cheat a little. For the “right way,” which includes currants, visit the original recipe and the article where Mr. Case explains how he perfected carrot cake.
For the cake:
For the frosting:
Got a great Easter dessert to share with us? How about a fantastic menu plan for Resurrection Sunday? We want to see it!
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