Will-Be-Home-for-Easter Carrot Cake


Will-Be-Home-for-Easter Carrot Cake : moist and full of flavours.

Will-Be-Home-for-Easter Carrot Cake : moist and full of flavours.

Since I started to recognize the faces around me when I was still a little kid, there were familiar faces that appeared only few times a year. Reason to this were many family members and friends working abroad, in Europe and on the other continents as well.

Those working in Europe, appeared often but those far away came home rarely, to attend weddings and funerals, in most of the cases.

Will-Be-Home-for-Easter Carrot Cake : moist and full of flavours.
Those living / working closer would usually arrive driving big shiny cars, bringing the gifts for Christmas or Easter for everyone, telling the stories of „distant“ lands and peoples.
Now, being grown up, I see nothing has changed; people are still going away. The only thing that has changed are the faces of those we see several times a year.
When they left this Christmas to be back to work in another country, they waved goodbye saying the sentence so well known : Will be back for Easter !

Will-Be-Home-for-Easter Carrot Cake : moist and full of flavours.
So this one is for all of the guys that will be back this spring season to enjoy gatherings and fresh spring delicacies.

5 from 3 votes

Will-Be-Home-for-Easter Carrot Cake

Will-Be-Home-for-Easter Carrot Cake : moist and full of flavours.
Course Dessert
Cuisine American
Keyword Will-Be-Home-for-Easter Carrot Cake
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes


  • Cake ingredients:
  • 2 small eggs
  • 4 Tbsp brown sugar
  • 1 cup flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 Tbsp vanilla extract
  • 1/2 cup chopped pecans
  • 1 tsp ground cinnamon
  • 1 ½ cup grated carrots ( 4 small carrots )
  • 3 Tbsp sour cream
  • 4 Tbsp vegetable oil
  • Chocolate glaze ingredients:
  • 1 cup bitter chocolate chocolate chips
  • 2 Tbsp water
  • 1 Tbp vegetable oil
  • 2 Tbsp brown sugar
  • Powdered cocoa to sprinkle before serving


  1. Butter the baking dish ( ø 6.5 inches, 4 cups volume ) and leave aside.
  2. Preheat the oven to 180 C / 356 F.
  3. In a bowl, mix eggs and brown sugar well.
  4. In a separate bowl, combine flour, baking powder, salt, cinnamon and pecans.
  5. Add vanilla extract, carrots, sour cream and vegetable oil to egg mixture.
  6. Slowly add dry ingredients stirring constantly.
  7. Pour the mixture into the baking dish and bake for 27 minutes or until skewer inserted in the middle of the cake comes out clean.

  8. Leave to cool and don't take out from the baking dish.
  9. In a small pan, mix, using spatula, glaze ingredients and melt on low heat to get smooth texture.
  10. Cover the cake with the glaze and leave to cool completely.
  11. Once cooled, take the removable ring off.
  12. Before serving, sprinkle with cocoa powder to taste.


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