In last week’s episode, Mary Kruta (of Kruta Bakery in Collinsville, Illinois) challenged Sarah, Erin, Bri, and Rachel to try their hands at what she considers the ultimate Easter dessert: carrot cake. (Listen to that episode here.)

This week, the Ladies comply in an all-new Iron Ladle Challenge. Will anyone but Erin succeed in creating a picture-perfect Easter carrot cake? (Nope.) Will there be crumbling landslides, overbaked layers, and an excessive use of the words “gloopy” and “goopy”? (Almost certainly.) Will at least one baker bring cookies to a cake fight? (You betcha!)

Scroll down to view photos of the various contenders and try these recipes yourself.

Bri's Pineapple (?) Earthquake Carrot Cake

Box mix of carrot cake with modifications:

Substituted half water and half pineapple juice for the water measurement

Cup of pecan chips

Buttercream frosting from a can with:

Can of drained pineapple chunks

Pecan chips

Splashes of pineapple juice

And, glaze each cake layer with pineapple juice before layering and frosting. Warning: the cake may fall apart.

Finally, garnish with Jell-O flavored jelly beans.

Rachel’s attempt at “Incredibly Moist and Easy Carrot Cake”

Recipe courtesy of Inspired Taste: Incredibly Moist and Easy Carrot Cake (inspiredtaste.net)

Pro tip: This recipe may cause you to overbake your layers. DO NOT OVERBAKE YOUR LAYERS!

Sarah's Experimental Carrot Cookies

2 cups finely ground almond flour

1/4 cup maple syrup

1/4 cup olive oil

2 Tbs. vanilla extract

pinch of salt

shredded carrots (about 2/3 cup? maybe?)

ginger to taste (aka a lot)

Mix. Scoop onto cookie sheet in tablespoon balls and flatten with a fork (or your fingers, lets be honest). Bake at 350 for approx 18-22 minutes.

Erin’s rendition of “My Favorite Carrot Cake Recipe”

Recipe courtesy of Sally's Baking Addiction: My Favorite Carrot Cake Recipe (sallysbakingaddiction.com)

Pro tip: You CAN use all the add ins. Just use smaller quantities. Also, increase your cinnamon. Always increase your cinnamon.

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