Easter 2015 + A Recipe

I hope every one had a wonderful Easter Sunday.  As usual, we had our relatives over at our house for Easter dinner and an Easter egg hunt. 

My family started the morning heading off to church.  My brother John played the trumpet between each service.

I had arrived home from college Thursday afternoon, so that I could help get ready for our Easter guests.

I planted a box wood and some pansies in our planters leading up to our house.   

For Easter dinner we served ham, barbecued meatballs, rosemary potatoes (The Pioneer Women's - they are so good!), pickles, and our relatives brought the side dishes.  We had asparagus, a lettuce salad, fruit, and dinner rolls.

For dessert, I made my carrot cake recipe.  We served it with ice cream, homemade praline pecans and caramel sauce.  It was delicious!  We served a slice of the cake and then the pecans and caramel sauce were toppings for the ice cream.  But, it would be just as delicious to serve the pecans and caramel sauce as toppings for the carrot cake.

Carrot Cake

2 cups flour
2 cups sugar
1 cup applesauce
1/2 cup oil
4 eggs
2 t. baking soda
1 t. salt
2 t. cinnamon
3 cups grated carrots

Cream together the sugar, applesauce, oil, and eggs.  Sift in the flour, baking soda, salt, and cinnamon.  Fold in the carrots.  Pour into greased and floured pan(s).  Bake at 325 degrees for 30-35 minuets.  Let cool.  Frost with cream cheese frosting.

Cream Cheese Frosting

1 - 8 oz. package softened cream cheese
1/4 cup softened butter
4 cups powdered sugar
2 t. vanilla

Beat together in mixer.  *If you are making a layered cake, use 1 1/2 times the frosting recipe.

You can also make these as cupcakes.  I actually made a half batch and used a gluten free "flour" mix to make a gluten free version for some gluten free eaters.  I didn't try a gluten free cupcake, but I heard they were good.  I did feel that the cupcakes took longer to make than I expected them too.  Just start them off baking for the lower time and add more time as they need it.

Cupcakes:  Line cupcake tin with liners.  Fill 3/4 full with batter.  Bake for 25-30 min.

I have made this carrot cake with adding in chopped pecans/walnuts (1/2 c.), raisins (3/4 c.), and coconut (3/4 c.).  It makes for a DELICIOUS carrot cake.

We lucked out with a nice day for an outside Easter egg hunt!

We like to send our relatives home with a little treat.  This year I made some bars to package up.  I first wrapped each bar in plastic wrap and then placed them in brown paper treat bags.  I printed a rabbit (that I just found on the internet) and "Happy Easter" out on white card stock.  I used brown card stock to layer behind each rabbit.  I cut little flags out of floral fabric and a strip of lace ribbon.  The bag is tied and the tags/ribbons are attached with baker's twin.  I love the way they turned out!