Carrots- it’s your holiday time to shine. I know I associate the carrot with Easter dinner. I have posted these recipes before in separate posts, but thought it would be so much easier to consolidate them into one Easter dinner recipes post. Holiday weeks can be so hectic, and who doesn’t appreciate a little convenience? These two recipes are delicious, make a beautiful presentation, and are Easter dinner and dessert appropriate.
Grandma Hiers’ Carrot Cake
Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans, optional
2 (8-ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
Pour into pans.
Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer.
Stir in the nuts. Spread frosting on top of each cake layer.
Stack the cakes on a serving plate and serve.
Glazed Carrots With Orange & Ginger
Side dishes, desserts and recipes for Easter Sunday dinner are becoming part of the discussion rotation here at Places In The Home. Traditional holiday favorites take center stage on the menu, but I like to bring something new to the holiday feast. I found an impressive glazed carrots recipe in one of the many magazines I subscribe to and was ready to go(or so I thought). Wouldn’t you know it, when I am ready to further investigate the ingredients and prep directions I can’t find the magazine. Who am I kidding? I can’t even remember which magazine the recipe was in. I’m learning to immediately write down the name of the magazine, site or book items of interest are found in. That did not happen in the case of the missing glazed carrots recipe, so I winged it from part memory, part personal tastes. Here’s what I came up with.
1 pkg. baby carrots
2 tablespoons butter
2 tablespoons orange marmalade
1 tablespoon brown sugar
½ teaspoon salt
2 teaspoons ground ginger
1/3 cup orange juice
zest of one lemon
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley leaves for garnish (optional)
Combine all ingredients except lemon juice and parsley in saucepan. Bring to a boil, stirring to incorporate all ingredients together.
Reduce heat to medium low, add lemon juice and cover. Cook until carrots are tender. Taste to determine if you want to adjust the seasonings. I like to add the parsley and one additional squeeze of lemon to the pan to allow it to “soften” for approximately 1 minute. Serves 4.