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I hate that carrot cake seems to get a bad reputation, like the fact that it has carrots in it means it can’t be any good. If you are one of those people you need to make this cake. It will change your mind, and honestly you will have a new favorite cake. I have watched so many people look down on carrot cake, assume it’s no good, and then they try it and after just a few bits they ask me for the recipe.
This recipe is originally my grandmas. My grandma loved to bake, and part of her love of baking was because she had a love of eating sugar. Anything sweet she was all over. Her home was always full of sweet treats, including this cake. In the fall she would make tons of carrot cakes and just fill them in her freezer, that way she could have cake whenever she wanted it.
The absolutely amazing thing about this carrot cake is that it tastes perfect even after it’s been in the freezer. It’s funny, sometimes I even think it tastes better after a day sitting on the counter. It gets better with time – evening though it is still delicious right out of the oven.
This is the perfect cake to make for friends and family when you are busy because you can make it up ahead of time and have it ready. There are not many cakes out there that you can make days ahead, or even a week ahead that tastes just as good as if you just pulled it out of the oven.
This carrot cake is so delicious and moist with the perfect springy texture that can hold a thick layer of frosting. The carrots help balance the sweetness of the cake that creates the opportunity for flavor elevation with our sweet, cream cheese butter frosting that makes everything in the world good during that first bite. This is one of those miracle cakes that can be made up early, stored in the freezer and still tastes freshly baked, even months later – if you can wait that long! Add raisins and/or walnuts, whatever you like to make this cake your own. An easy recipe to follow and a good way to use up those extra carrots laying around. Perfect for Easter!
