Ultimate Carrot Cake (URS: Easter Dessert)

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!

Got a great Easter dessert to share with us? How about a fantastic menu plan for Resurrection Sunday? We want to see it!

Here’s how to participate in Ultimate Recipe Swap:

1. Post your recipe on your blog. Please mention in your post so that your readers know where all the other good recipes are hanging out. Then, come back here to add the link to your post to Mr. Linky below. (Find instructions for Mr. Linky here.)


2. If you don’t have a blog, simply post your recipe or tell us about it in the comments section.

Above all, please stick to topic. Recipe links that do not stick to the theme will be chopped.

Have a story to go along with your recipe? We’d love to hear it! If you have a topic suggestion for future swaps, go here.

Looking forward to seeing what you have to share!


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  1. This cake sounds yummy. The only special Easter dessert I’ve made is a cake baked in my cute little lamb cake pan. After you unmold it, you frost it with white frosting and coconut so it looks all sheep-like. I don’t make this every year, though I do leave my cute little cake pan out on display all year . . . but heck, maybe I should make it this year 🙂

  2. Brianna @ Heart(h) Management says:

    Yum. I bet my MIL would love that recipe!

  3. Carrot cake is one of my husband’s favorite cakes!! 😀

  4. Katie @ goodLife {eats} says:

    I haven’t posted or photographed either of these because that was before the time of goodLife {eats}, but my two favorites are strawberry rhubarb pie or lemon curd trifle with fresh berries.

    Here is the original link for the trifle recipe:

  5. Hoosier Homemade says:

    That cake looks awesome! Thanks for hosting!

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