Yummy Fixins: An Easter dessert | TahoeDailyTribune.com
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Yummy Fixins: An Easter dessert

Celebrate Easter Sunday with this delicious dessert recipe fit for the Easter Bunny. This carrot bundt cake is perfect for a large get-together or an intimate family dinner. If you’re looking for an alternative to the traditional Easter ham, try last week’s recipe for Pistachio Crusted Salmon recipe, served with a spinach salad and roasted lemon pepper green beans. In this recipe I use a bundt pan, which I find a more elegant presentation, however a 9-inch-by-13-inch baking pan will work just fine. Like Yummy Fixins on Facebook and let me know if there are any dishes or specific tastes you would like me to write about. Happy Easter and happy baking!

Carrot Bundt Cake

Makes 12 servings.



Ingredients

2 ¼ cups all- purpose flour



1 ¾ tsp baking soda

1 tsp salt

2 tsp cinnamon

¾ tsp ground nutmeg

¾ tsp ground ginger

½ tsp allspice

½ cup sugar

½ cup brown sugar

1 cup vegetable oil

4 eggs

1 tbsp vanilla extract

3 cups shredded carrot ●

1 cup chopped pecans

¾ cup raisins

For the glaze:

4 oz cream cheese, softened

1 ½ cup powdered sugar

2 tbsp milk

1 tsp vanilla

Toasted coconut flakes, for garnish

Preheat oven to 350 degree. Soak the raisins in water until ready to use. Use butter or non-stick spray to grease the baking pan and lightly coat it with flour, shaking off any excess. Mix together flour, baking soda, salt, cinnamon, nutmeg, ginger and allspice in a small bowl. In a large bowl whisk the eggs, sugar, oil and vanilla until well mixed. Add the dry ingredients to the wet mixture and mix for about two minutes. Drain the raisins. Fold the raisins, grated carrots, and pecans into the batter. Pour batter in the pan and bake for 45-55 minutes. Insert a toothpick after 45 minutes to test if it is done. The toothpick should be dry when taken out. Allow to cool in the pan for 15 minutes, then remove from pan and completely cool for about an hour.

To make the glaze, beat cream cheese until creamy, next adding the powdered sugar. Continue to beat for a minute, then add milk and vanilla. Scrape down the sides of the bowl and beat for another two minutes. Spoon the glaze over the cake, top with the toasted coconut flakes and let it set 20 minutes before serving. Refrigerate if needed.

Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call 530-539-4504 to book your next dinner party. Let me do the cooking for you!


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