Carrot cake is a classic for Easter. If there’s one thing bunnies like just as much as hiding Easter eggs it’s carrots, right? Or did I just make that up? Whatever. It sounds good. And since the Easter bunny likes carrots (in my world anyways) it makes sense we’d put carrots into cake form to celebrate, no?
So that’s what I did. And I don’t know about you, but while I really love the flavor of carrot cake (with cream cheese icing – swoon) I’m not really a fan of nuts in my cake. Or raisins. Raisins go in cookies, not cake. So while you could easily add nuts and raisins to your cake, I didn’t include them in mine. Or the coconut. I like coconut flavor, but not the flakes. It’s like eating paper.
Ok now that I’ve told you all the things I don’t like, here are the reasons I am in love with this cake (besides the fact that bunnies will love it ). I made it for the first time last Easter and it was a hug hit with everyone. My uncle, who loves carrot cake was a fan, as well as my nieces who were 5 and 7 at the time. I was surprised they loved it so much – it’s named after a veggie! – but they not only loved it, they wanted to take the rest of it home. This cake also has so much flavor. Just the right mix of spices, pineapple and carrot. And while it is super moist from the moment you bake it, I really believe that a good cake gets even moister a day or two after it’s been frosted and this cake is no exception.
One big difference between this cake and other carrot cakes is that is doesn’t use grated carrots. I LOVE that! It adds so much moisture to the cake AND you don’t have to deal with all the grating. Instead you just steam those suckers and puree them. Easy peasy. And like I said – crazy moist.
So if you’re looking for a great carrot cake recipe, look no further. Really. This one rocks!
Recipe from 6 Bittersweets