Hoppy Easter!!!

Updated: Sep 30, 2019

I know Easter isn't quite here yet, but it will be sooner than you know! We wanted to get this recipe up on the blog for you before Easter so that you could make these yummy treats!

Our Instagram giveaway just ended, so now I can share the yummy recipe we gave away to one lucky winner! If you aren't following us on IG yet, click here to do so. Now you'll be able to stay up to date with everything happening around here!

Quick note before I get started with the recipe: we used our Jordan Almonds as a small part to this recipe, and they make for a great Easter Basket goody for your kids! Click here to order yours today and get it before Easter!

Okay, here you go!

Carrot Cake Cupcakes

Taken by Brianna Michelle Photography

IngredientsCarrot Cake:

2-cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1-1/4 cup vegetable oil

2 cups granulated sugar

1 tsp. vanilla extract

4 eggs

3 cups finely shredded carrots (3/4 pounds)

1 cup chopped, roasted walnuts (we recommend using roasted walnuts)

3/4 cup chopped dried cranberries

Cream Cheese Frosting:

1-8 oz. package cream cheese, softened (we used Kit Hill Almond Milk Cream Cheese)

1/2 cup (1 stick) butter, softened (we used Earth Balance Vegan Butter)

1 lb. confectioners’ sugar (powdered sugar)

1 tsp. vanilla extract

Dash of salt


Roasting Walnuts:

1. Preheat oven to 350°F

2. Spread walnuts on a cookie sheet and place in the oven for 5-7 minutes


1. Preheat oven to 325°F.

2. In a large mixing bowl, combine the flour, baking powder, baking soda and salt.

3. In another large mixing bowl, combine the oil, sugar, and vanilla, and blend together; then add the eggs 1 at a time, and mix well.

4. Quickly mix in the carrots, nuts, and cranberries. Then pour this over the flour mixture and combine gently.

5. Line your cupcake tins with a cupcake liner and pour the batter into the tins. Makes 26 cupcakes.

6. Bake for 25 minutes.

Cream Cheese Frosting:

1. In a large mixing bowl, whip the cream cheese and butter until well blended.

2. Gradually add the powdered sugar, then the vanilla and salt, and beat well.

3. Spread the cream cheese frosting on the cooled cupcakes.

4. Optional: add more roasted walnuts, sprinkles, or place a Jordan Almond on top of the cupcakes like we did!

*Because of the cream cheese, keep the cupcakes refrigerated, but take them out before serving; best served at room temperature.

Recipe is originally from ‘Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens’, by Marcia Adams. Adaptations made to recipe by Susan Mason. Thanks for reading! Share your pictures with us on Facebook and Instagram

This is what our giveaway looked like on Instagram:

#carrotcakerecipe #carrotcakerecipes #easterrecipe #eastercupcakes #jordanalmonds #driedcranberries #walnuts #roastedwalnuts #naturesworldllc #naturesworld #northwestdelights #smallbusiness #smalllocalbusiness

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