#eastertreat

These carrot cake cupcakes are the best thing to eat for Easter! They taste great, are moist, and are topped with a smooth cream cheese frosting. You can also add walnuts and raisins if you want to change the taste and texture.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1 1/2 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground cloves. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 1/2 cups finely grated carrots. 1/2 cup crushed pineapple, drained. 1/2 cup chopped walnuts optional. 1/4 cup raisins optional. Cream cheese frosting for topping.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. In a separate bowl, combine the vegetable oil, eggs, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots, crushed pineapple, chopped walnuts if using, and raisins if using. Scoop the batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are completely cool, frost them with cream cheese frosting. Serve and enjoy your delicious Carrot Cake Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

These carrot cake cupcakes are the best thing to eat for Easter! They taste great, are moist, and are topped with a smooth cream cheese frosting. You can also add walnuts and raisins if you want to change the taste and texture.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1 1/2 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground cloves. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 1/2 cups finely grated carrots. 1/2 cup crushed pineapple, drained. 1/2 cup chopped walnuts optional. 1/4 cup raisins optional. Cream cheese frosting for topping.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. In a separate bowl, combine the vegetable oil, eggs, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots, crushed pineapple, chopped walnuts if using, and raisins if using. Scoop the batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are completely cool, frost them with cream cheese frosting. Serve and enjoy your delicious Carrot Cake Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

These carrot cake cupcakes are the best thing to eat for Easter! They taste great, are moist, and are topped with a smooth cream cheese frosting. You can also add walnuts and raisins if you want to change the taste and texture.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1 1/2 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground cloves. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 1/2 cups finely grated carrots. 1/2 cup crushed pineapple, drained. 1/2 cup chopped walnuts optional. 1/4 cup raisins optional. Cream cheese frosting for topping.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. In a separate bowl, combine the vegetable oil, eggs, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots, crushed pineapple, chopped walnuts if using, and raisins if using. Scoop the batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are completely cool, frost them with cream cheese frosting. Serve and enjoy your delicious Carrot Cake Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

This Easter treat comes on a stick and has the richness of chocolate cake and the smoothness of vanilla ice cream. Great for having fun and eating while celebrating the holiday!

Ingredients: 1 cup chocolate cake crumbs. 2 cups vanilla ice cream. 1/2 cup chocolate chips. 1/4 cup sprinkles. 8 wooden popsicle sticks.

Instructions: When vanilla ice cream is soft, add chocolate cake crumbs and mix them in. Slowly mix in the chocolate chips and sprinkles. Put a wooden popsicle stick in the middle of each cake ball. Put the cake balls on a baking sheet that has been lined with parchment paper. Freeze for about two hours, or until they are firm.

Prep Time: 15 minutes

Cook Time: 0 minutes

The mix of spices in this tasty ice cream and the chopped hot cross buns really bring out the taste of hot cross buns. It's a great treat for Easter or any time you want a different and tasty ice cream experience.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup chopped hot cross buns.

Instructions: Over medium-low heat, stir the heavy cream, milk, sugar, vanilla extract, cinnamon, nutmeg, and cloves in a saucepan until it comes to a simmer. Whisk the egg yolks in a different bowl until they are smooth. Pour the hot cream mixture into the egg yolks slowly while whisking the eggs all the time to temper them. Put the mixture back in the saucepan. Cook it over low heat while stirring it all the time until it gets thick enough to coat the back of a spoon. Take the mix off the heat and pour it into a clean bowl through a fine-mesh sieve. Put the mixture in the fridge for at least 4 hours, or until it is very cold. After the mixture has been chilled, use an ice cream maker according to the directions that came with it. Add the chopped hot cross buns in the last few minutes of churning and keep going until the buns are evenly spread out. Put the ice cream in a container that can go in the freezer. Freeze it for at least two hours before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes