When I was little, my mom used to sing me a nursery rhyme, “Here comes Peter Cotton-Tail, hopping down the Bunny Trail. Hippity-hoppity, Easter’s on its way…”

That old song keeps playing in my head this month; maybe that’s why I have been on such a carrot kick lately! Regardless of the reason (or the season), I am delighted to share this carrot cake recipe with you. I prefer to make the batter into muffin-cakes because they hold longer and are easier for little fingers (and mine) to eat, but feel free to use two 9-inch cake pans as well.

I find that using parchment tulip liners (for sale here) makes baking and eating much easier and more enjoyable. More than just a pretty face, the liners add structure for big, heavy batters and then serve as makeshift plates when it comes time to gnosh. This time around, I made the fortuitous mistake of ordering LARGE tulip liners instead of regular-sized ones. Thus, I lowered the oven temperature to 355° for YUGE, super-moist muffins that weren’t runny in the middle.

Fresh carrots add moisture and texture and almond flour adds some protein and fiber. If you’re not a raisin person, I’d highly recommend still trying this recipe with them. (White raisins are typically milder than their standard purple counterparts, and they just disappear into the batter.) Same holds true for the walnuts – but feel free to omit if you’re allergic, or nuts just ain’t your thang. I already hear Peter Cotton-Tail hopping down the Bunny Trail for a bite!

Ingredients

Muffs

• 1-1/2 cup sifted white flour
• 1/2 cup finely ground almond flour (not meal)
• 2-1/2 tsp baking powder
• 1-1/2 tsp baking soda
• 1 tbsp ground cinnamon
• 1/2tsp ground nutmeg
• 1/2 tsp salt
• 3/4 cup vegetable oil
• 4 eggs
• 1-1/2 cups brown sugar
• 2 tsp vanilla extract
• 3 cups fresh carrots, shredded
• 1/2 cup white raisins
• 1/2 cup chopped walnuts

Coconut-cream cheese frosting

• 1 block cream cheese, softened
• 1 stick salted butter, softened
• 2 cups confectioners’ sugar, or more if needed
• 3/4 cup sweetened coconut flakes
• 1 tsp vanilla
• 1 piping bag + tip (a quart-sized Ziploc with the corner cut off works well for this, too)
• 1/4 cup chopped walnuts for garnish