Though Easter wasn’t my original inspiration, it is a wonderful excuse indulge in this carrot cake. Everyone is so thoughtful about making Santa cookies, but who ever leaves a piece of cake for the Easter Bunny?! Mhmm. That’s what I thought.
The first time I made this cake was for Bianca’s birthday, during the semester Abbey went hopping down to South America, and left me in charge of satisfying everyone’s sweet tooth. It took me the afternoon, but I was in great need of a study break, and I was pretty happy with the results! It ended up being a crowd-pleaser, and really simple to assemble. The moisture from the carrots makes it fairly forgiving if you slightly over bake it, but you can just keep a close eye on it as you whip up the frosting.
- The recipe says to bake for 40 minutes, but depending on your oven, it might not take that long (I was happier when I baked mine for 38 minutes). Also, don’t bake more than two of the three layers at a time…you need that even heat circulation!
- Though it’s very nearly the same recipe, I actually used this frosting instead of the one paired with the original recipe. Also, with the frosting, less is more…I only like to use a little over half, otherwise an already-sturdy cake becomes downright heavy.
- You could definitely swap the pecans for walnuts in the cake, if you’re more of a walnut person. I happen to be a pecan person.
- I’ve been trying to tweak this recipe to make it healthier…stay tuned!