Updated: Apr 5, 2021
Here we are in another month of the year still battling pandemia, a term I made up for this continued pandemic nonsense. As a healthcare professional, I'm in no means down playing the importance of safety and health during this quarantine. I'm just over continuing sacrifice and follow guidelines while others act as though they never heard of a mask or the CDC. After spending over a year in self-isolation and celebrating many holidays in the comfort of my own home, I decided that I would enjoy this particular holiday differently this year. Yes I might still be at home but my spirit has flown and soared to a new place.
Resurrection Sunday aka Easter Sunday reminds me that I despite last year and the continuance of this year I remain grateful. This is the time to appreciate revival and the good things that remain on the horizon. I took this positive outlook and filtered it into a new carrot cake recipe and decoration. I got so inspired I even made a Custom Sprinkle Mix for this occasion and this cake.
Check out my updated Carrot Cake recipe and cake below.
I hope you have a fabulous Easter Sunday.
(Makes two 9 inch cakes, four 6 inch cakes or 24 cupcakes)
2 cups plus 1 tbsp. all purpose flour, separated.
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. fresh nutmeg
1/8 tsp. ground cloves
¾ cup canola oil
1 ½ cup granulated sugar