Carrot Cake. It sounds like such a strange concoction that must have a storied history that involved frugality and ingenuity on the part of the baker. I am not completely sure of its origins despite my research, so I will just continue to enjoy the perfect balance of spiced cake and sweet cream cheese frosting. Not to mention the added crunch from the pecans. This is great cake, friends. Just in time for Easter.
I’ve tried many recipes for carrot cake recently, and I found that (not surprisingly) I am a purist. None of this pineapple juice or diced pineapple or raisins business. I do enjoy the added crunch and rustic texture from the pecans, though they are completely optional. Let the carrots do their job, which is to create a supremely moist cake that doesn’t actually taste like carrots. I recommend grating your carrots on a box grater on the medium or fine size instead of coarse. The finer the carrots are grated, the more smooth the texture of the cake will be.
Feel fee to use whichever frosting is your favorite. I don’t usually care too much for cream cheese icing, but I do like it on carrot cake, and I don’t use quite as much cream cheese as one might usually use. It’s more of a traditional buttercream with a hint of cream cheese. I also decorated the frosted cake with Spiced Pecans, which are pretty much one of the most amazing things ever.
Another great Easter recipe for your enjoyment this week, and one of my absolute favorites: Hot Cross Buns