Pick Your Carrot and Eat It Too with This Easter Carrot Cake Recipe

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You won't have any trouble getting everyone to eat their vegetables with this playful "dirt cup" twist on carrot cake by James Beard Award-nominated restaurateur Elizabeth Blau, served at Las Vegas’ Honey Salt and at Parq Vancouver. "Carrots are an incredible ingredient, especially during the spring, with their sweetness and refreshing crunch," Blau says. Here she creates a unique twist on a classic dessert — one that stands out and emphasizes the whimsy, playful fun of the season.

When I serve this for a group of adults, everyone feels like a kid again and the flavors are familiar but fun. Everyone in the family can pick their own carrot — and eat it right from the chocolate soil for a festive Easter treat.

Ingredients

  • 1 1/4 cup grated carrot
  • 1 cup brown sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1 1/4 tsp. baking soda
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 3/4 cup icing sugar
  • 1 1/4 cup cream cheese
  • 1 6-inch carrot cake
  • 1 lb. orange coating chocolate
  • 30 miniature waffle cones

Instructions

  1. Combine grated carrot, brown sugar, canola oil, eggs, and vanilla extract, and whisk together until smooth.
  2. Combine flour, baking soda, nutmeg, ginger, salt, and cinnamon. Sift over the carrot mixture.
  3. Whisk together, being careful not to overmix. 
  4. Spray or brush a 6-inch baking pan with oil and fill with the carrot mixture.
  5. Bake at 325 degrees Fahrenheit for 15-20 minutes.
  6. For the cream cheese and cake filling:
    1. Combine the sugar and cream cheese in a mixer with the paddle attachment and beat until smooth and soft.
    2. Break the carrot cake into egg-size chunks and place in the mixer with the cream cheese.
    3. Beat on low until the carrot cake combines with the cream cheese. Scrape the bowl down a few times to ensure all of the cream cheese is mixed into the cake. 
  7. To build the carrots:
    1. Fill the mini cones a little bit at a time so that the filling goes right to the point of the cone. When you reach the top, make sure to round the top off so it has a carrot top shape.
    2. Once all the cones are filled, skewer the carrots and freeze for one hour or overnight. 
    3. Melt the orange coating chocolate. Be careful not to overheat.
    4. Pour the orange coating chocolate into a tall vessel, like a drinking glass. Take the frozen carrots and dip them into the chocolate so that it covers right to the skewer. 
    5. Let the chocolate drip off, then place finished carrots onto a baking tray lined with parchment paper. 
    6. Allow the carrot to defrost in the refrigerator for at least one hour before twisting the skewer out.
    7. Garnish with a mint leaf or chocolate stem and serve.
  8. Serve in a bowl or on a tray of chocolate “soil” and garnish with edible flowers. 
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Tags: Chocolate, Desserts

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Written By

Amber Gibson

Amber Gibson writes about travel, food, wine and wellness for Conde Nast Traveler, Healthline, Fodor's, Hemispheres and Bon Appétit. See Full Bio

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