Whoever thought to make a dessert out of carrots was sort of genius. Who would have thought that shredded carrots would be yummy in birthday cakes or cupcakes? Carrot cake is one of the most beloved flavors today, and for good reason. Armed with a great recipe, anyone can bake up a superbly moist, tender, and addictive carrot cake.
My kids know this yummy treat is called carrot cake, but I doubt they realize there is an abundance of freshly shredded carrots in their dessert. Lots of good-for-you carrots. Plenty of plump raisins. Walnuts, if you like them. Extra raisins if you don’t.
Or leave both out, if you must, but do keep the bit of pineapple, because it lends so much moisture to the cake.
Over the years, I have made carrot cake in the form of bundts, loaves, and cupcakes. This time, I opted for a simple sheet cake. Easy and fail-proof deliciousness.
This fabulous carrot cake recipe is one I’ve loved ever since an old friend shared it with me ages ago. It’s one of those well-loved recipes that has years’ worth of chicken scratch written all over the margins and is fraying along the edges. The time-tested kind.
This carrot cake is perfect for Easter, birthdays, or just whenever. With or without cream cheese frosting, it’s delish for dessert or even breakfast.
It can double up as a morning coffee cake, right? After all, carrots and raisins are totally good for you. Enjoy 🙂
Source: Chew Out Loud, adapted from my old friend Naomi
If you’re in the mood for a cupcake version, I won’t hold out on you. Carrot Cake Cupcakes:
Whether it’s actually spring or not, these bright Lemon Bars are studded with tons of lemon, and won’t short you of that great lemony flavor. The crust is superb!
Here’s our favorite one-bowl chocolate cake; too easy and way too yummy not to try! The cake happens to be vegan, but nobody can tell. It just tastes like fabulous chocolate cake.