While carrot cakes are similar to spice cakes, which are usually seen during the winter months, I always see it pop up in magazines and food blogs around Easter. Carrot cake reminds me of Hummingbird Cake because it has wintery and cozy flavors, such as cinnamon and spices, and also spring and summer flavors, like pineapple and coconut. It’s hard to place it under one season, so the only logical reaction is to have it year round! That sounds like a good plan to me.
This carrot cake recipe has 184 5-star ratings, so I think it’s safe to say that it really is the Best Carrot Cake. It’s made with two whole cups of grated carrot, plus crushed pineapple, flaked coconut, and your choice of pecans or walnuts. The cake stays nice and moist with the help of some oil, buttermilk, and a buttermilk glaze. When the cake layers come out of the oven, they’re covered in the glaze, which soaks into the cake as it cools. Once the layers have cooled, they’re covered in a silky cream cheese frosting.
We also have a how to video for this cake, and you can view it here.
This cake would be perfect on your Easter table, whether you’re having Easter dinner or Easter brunch. And yes, I think it’s completely acceptable to have cake at brunch! This carrot cake would be wonderful at any spring occasion as well.
For more Carrot Cake recipes, take a look at the following: