Carrot cupcakes with chocolate cream cheese frosting

Carrot cupcakes with cream cheese chocolate frosting make a delectable Easter dessert.

There are lots of classic dishes for Easter dinner: rack or leg of lamb, baked ham, Easter Bread, asparagus sides. But no one wants to miss dessert on a holiday, so make it a good one!

Carrots often make an appearance at Easter in some guise, often as a side dish. Maybe it’s a curtsy to the Easter bunny. Here, we take those carrots and turn them into a fairly traditional Easter dessert: carrot cake.

But we turn the carrot cake into cupcakes, with a creamy, tangy, chocolatey frosting, made with milk chocolate, sour cream and cream cheese.

The shredded carrots turn from crunchy to super soft in the baking, adding moisture and providing structure to the cupcakes. Don’t use pre-grated carrots, which can be hard and dry.

The cupcakes are also flavorful and moist thanks to some crushed pineapple (in juice, please, not syrup) and melted butter. If you have time, mince fresh pineapple instead of using canned. Chop it well so it fully blends into the batter.

Carrot cupcakes with cream cheese chocolate frosting make a delectable Easter dessert.

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The raisins and nuts are optional; check with your guests to see if they have any nut allergies. If you skip both of those items, you might get only 10 or 11 cupcakes from the recipe.

Mixing the shredded carrots, raisins and nuts with the dry ingredients coats them and allows them to blend into the wet ingredients evenly. It also prevents them from sinking to the bottom of the cupcakes during baking.

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