A few weeks ago, I decided that I would be making carrot cake for Easter, and I’ve been eagerly waiting for the day to come ever since. Due to a shortage in ingredients (the Coronavirus outbreak has not made getting groceries easy), I haven’t been able to bake as much as I would like to lately. Flour has been especially low, and we’ve been saving it up so there would be enough for me to make this special dessert! Luckily, we were also able to get more flour in one of our recent grocery orders, so now we have plenty for future baking.
I don’t recall ever having carrot cake before now, so what made me crave it, I’m not really sure. The most likely answer is the magic of Pinterest. I could browse it for hours, just staring at all of the mouthwatering recipes and food photos. When I discovered a carrot cake recipe, I knew I had to make it. It just looked so good!
Easter, I realized, was only a few weeks away. And so I waited…and waited…until finally, the day came!
Now, I tend to bake in the evenings, which has led to some mishaps. More times than I’d like to admit, I’ll start baking something too late and work on it far into the night before I finally have to give up and continue in the morning. It doesn’t help that I’m probably the slowest baker you’ll ever meet. (I have to check and re-check the recipe every few seconds for fear of messing something up…I can’t help it!) I guess this just goes to show that I would not make a great contestant on any of those baking shows.
Anyway, when I do finish a bake in time, it’s usually too dark outside to get any good photos! My mom is a photographer, but there’s not much she can do when there isn’t any light.
So this time, I was determined to start early, and finish during daylight.
The recipe was pretty simple. I mixed up the batter, making half of the original recipe. After all, there are only four of us in my family, and we can’t very well share the cake with anyone! So instead of using two 9-inch pans, I made mine in 6-inch pans. It came out as an adorable little cake!
This carrot cake is actually the first cake I’ve ever made (I’m not counting cheesecake). Frosting it was the hard part, so my mom helped me out a lot with that part! The good thing about carrot cake is that the frosting doesn’t have to be perfectly smooth. And it definitely helped to cover the outside in crushed pecans.
Onto the matter of taste! Like I said, I was looking forward to this for a long time, and I was not disappointed! The cake itself was incredibly moist, and not too sweet, balanced out perfectly with the slightly tangy cream cheese frosting. I found myself longing for more as soon as I finished the last bite. This is definitely a recipe I would love to make (and eat!) again.
If you’d like to try the recipe for yourself, here’s a link! https://www.livewellbakeoften.com/the-best-carrot-cake-recipe/
I hope that you all had a lovely Easter! Stay healthy and safe!