One of the most popular desserts this time of year is carrot cake. In addition to the fact that it is a delicious and moist, it also seems to go really well with the whole Easter theme (since bunnies eat carrots, right?). Yes, the true meaning of Easter has far greater significance than the flavor of a cake or a decorative theme, but it is still fun to have special family traditions and recipes for our holidays.
Not only is Easter an important holiday this month, it will also soon be my friend Heather’s birthday. I thought I’d share a few photos of the adventure I had creating a special birthday carrot cake (her favorite flavor) a few years ago with her daughters.
Classic Carrot Cake
If you prefer a “high profile” cake, like the ones many gourmet bakeries sell to day, double the recipe and stack the 4 layers together. Secure the stack with a drinking straw or bamboo skewer (in 2 or more places) if necessary for more stability. To quickly bring your eggs to room temperature, add them to a bowl of very warm tap water until they no longer feel chilled.