spiced carrot cake

One of my favorite cakes of all time and a must have for Easter!!

6 cups grated carrots
1 cup brown sugar
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 teaspoons all spice
1 cup chopped walnuts optional

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt, all spice and cinnamon... stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting. Enjoy!!

Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon pure vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

creme egg cupcakes

Easter means one thing at our house... Cadberry Creme Egg Cupcakes!!  You will love these and they are so yummy you won't be able to eat just one!!  Happy Easter!!

24 paper cupcake liners
Batter for 24 cupcakes. I used Betty Crocker’s milk chocolate box mix. You can also use your favorite chocolate cupcake recipe.
24 regular size Cadberry Creme Eggs, FROZEN
**Freezing the 24 eggs keeps them from completely vanishing inside the baked cake.
1 batch of heavenly vanilla butter icing
yellow gel food coloring

Scoop batter into paper liner 2/8 of the way full. Place one frozen Mini Cadbury Creme Egg into the middle of each cupcake. Use a spatula to spread the batter over the egg. Bake according to the recipe you are using. Allow cupcakes to cool completely. While your cupcakes are cooking, make your icing. Remove about 1 cup of vanilla butter icing from the mixing bowl and dye it light yellow.  Frost half your cupcakes with the yellow icing and the other half with the white. Enjoy!!

heavenly vanilla butter icing

This is the best and last "buttercream" frosting you will ever use!!  It is creamy and so light that it will compliment any cake, cookie, cupcake or any yummy creation from your oven!!

1 cup (2 sticks) salted sweet cream butter, softened
6 to 8 cups confectioners’ sugar
1/4 cup whole milk
1/4 cup heavy cream
2 teaspoons pure Mexican vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk, cream and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition roughly 2 minutes, until the icing is thick enough to be of good spreading consistency... You may not need to add all of the sugar. If you want colored icing, add a few drops of gel coloring and mix thoroughly. Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days. Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*