Mini Carrot Cake
Riddle me this: Why is carrot cake so closely associated with Easter? Is it because of the bunnies? It’s because of the bunnies, isn’t it? But while bunnies eat carrots, I am not sure they actually eat carrot cake. Too much butter and cream and flour (in this case almond flour) for those herbivorous bunnies, I would imagine. And carrots, good fresh carrots, aren’t even in season until mid to late summer. So let’s face it, there is a very tenuous connection between carrot cake and Easter. But who cares, right? Carrot cake is delicious and we’ll take just about any excuse to eat it. Easter is as good an excuse as any.
I don’t think I really used to appreciate carrot cake for the wonderful treat it is. I was always blinded by chocolate, oblivious to anything else. But as I’ve gotten older, my tastes have changed and I’ve come to appreciate that there is a world of flavors out there, each deserving of a little attention.
That’s why these little mini cakes are so perfect. I can make a cake and enjoy it, and then move on to an entirely new flavor of cake. I don’t have a week’s worth of leftover cake staring me in the face, making me feel guilty for wanting to move on to a new dessert.
So if your Easter celebrations include only a few people, or you’re craving just a wee bit of carrot cake, this is the dessert for you!