I grew up in a Catholic household with an Irish-American father and a Polish-American mother – Easter at my house was no minor affair. I have fond memories of Easter brunch filled with Polish pierogies, Irish potato dishes and the usual holiday suspects. But the centerpiece of the table was always my mom’s carrot cake. Sweet, rich, and decadent, carrot cake is the perfect way to break your Lenten fasting.
When it comes to carrot cake, my mom doesn’t mess around (and like mother, like son). Delightfully devoid of dried fruit (a fierce controversy in its own right), my mom’s recipe boasts toasted pecans, hints of cinnamon and clove, and loads of shredded carrots, and the final cake is topped off with sweet and tangy, perfectly balanced cream cheese frosting. Oh, and did I mention the coconut-pecan filling?
Are you craving carrot cake now? We’ve got you covered (in cream cheese frosting).
The gorgeous classic: Coconut-Frosted Carrot Cake Recipe from Zoe Francois (featured above and below).
A nutty take on the traditional: Chuck Hughes’ Carrot Cake Recipe.
For an international twist: Giada’s Parma-Style Carrot Cake Recipe.
Carrot cake meets cookies: Carrot Cake Cookies Recipe.
Homemade and delicious: Carrot Cake Recipe from Food.com.
A healthy, vegan spin: Vegan Carrot Cake Recipe from Food.com.
Start a new tradition at your house this year and serve up one of these carrot cake desserts.
Plan your Easter feast: