Happy Easter everyone!
Regardless of whether or not you celebrate Easter, we wish you a happy day and long weekend anyways. 🙂
Now, for most people, Easter is synonymous with chocolate. Don’t take this the wrong way: it definitely is for us, too! A holiday that encourages excessive chocolate consumption? We are so there, 100%!
But there’s something else that comes to mind when we think of Easter: Carrot Cake, of course!
No Easter would be quite the same in our house without carrot cake.
In fact, if we had to make a decision as to what would qualify as our top 3 favourite cakes (a horrible decision to have to make, we know!), carrot cake would definitely make the cut. We’ve looked forward to our mother making carrot cake every year since we were little!
This year, we decided to take the reigns and add a little Two Saucy Sister flair to it! 😉
Of course, that means we’ve made it healthy. But who really cares if it’s healthy, as long as it tastes delicious, right? And we guarantee you – this is delicious!
So this Easter, make sure you eat lots and lots of chocolate – but make sure you save some room for carrot cake. 😉
Carrot Bundt Cake
Prep time: 15min
Bake time: 45-50min + 20min
Makes: 1 bundt pan, ~16slices
2 c. whole wheat flour
1/2 c. white flour
1/4 c. white sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
3/4 tsp nutmeg
1/3 c. unsweetened shredded coconut (optional)
1/2 tsp salt
2 tbsp vegetable oil
1/2 c. honey
1/2 c. plain, low-fat yogurt
1/4 c. milk of choice
1 tsp vanilla extract
1 1/2 c. grated carrot
1 c. diced pineapple (optional)
1/2 c. walnut pieces (optional)
1/2 c. raisins (optional)
For the Icing:
1/2 c. 1% cottage cheese
1/2 c. low-fat cream cheese
1/4 c. honey
1/2 tsp vanilla
1/4 tsp butter extract (optional)
For the carrot topping:
1/2 c. grated carrots
3 tsp honey
1/2 tsp cinnamon
Preheat oven to 375F.
In a large bowl, combine all dry ingredients. In a medium sized bowl, combine the eggs, oil, honey, yogurt, milk, vanilla and carrots. Pour the wet into the dry and mix just until moistened. Now add the pineapple, walnuts and raisins, if using.
Pour into a greased bundt pan and bake for 45-50 min, or until a toothpick inserted into the centre comes out clean.
Allow to cool for 10min then invert it onto a wire wrack and allow to cool.
For the Icing:
Blend the cottage cheese until smooth. In a medium bowl, cream the honey and cream cheese together. Stir in the cottage cheese, vanilla and butter extract (if using), mix until smooth. Pour over top of cake once cooled.
For the Carrot topping:
Turn the oven up to 400F. (after removing the cake).
Place grated carrot on a paper towel and squeeze out excess moisture.
Toss with honey and cinnamon and spread out onto a baking sheet.
Bake for 15-20min. or until some of the carrots are crispy. Allow to cool, they will become a little crispier as they cool.
Once cooled, sprinkle over the top of your cake.
What’s your favourite kind of cake? Do you have any special Easter traditions? As we mentioned in yesterday’s post, our family started a new Easter tradition last year of a soup and sandwich potluck last year instead of the traditional Easter feast. So easy and so delicious!