With Easter around the corner, I started thinking about what recipe to share with y’all. A couple of years ago, I wrote about Deviled Eggs. You can even find our Blue Cheese and Bacon Deviled Eggs Recipe Card in our Recipe Archive.
One of my favorite desserts has always been carrot cake. I mean, what better way to get your veggies than in dessert? Apparently, carrot cake has been around for centuries in Europe. Carrots were used to sweeten the cake instead of sugar, which was much more expensive. It became popular in the 1960s-70s in the United States. As is the case with so many things, here in the South, we’ve perfected carrot cake and made it our own. I’m not sure if carrot cake is a traditional Easter dessert for everyone, but it certainly is in my southern family!
I’ve seen carrot cakes decorated with cute little carrots made from marzipan or icing, as well as some that include candied ginger for a little extra zing, but my favorite is generously iced with the perfect cream cheese frosting and sprinkled with extra pecans or walnuts on top! Of course, like any cake, it’s imperative that carrot cake be moist. There’s not much worse than a dry cake. I enjoy a glass of milk with a piece of cake, but I don’t want to need the glass of milk to wash it down!
This recipe is precisely that perfect balance of moist cake and sweet, creamy frosting. Brenda, Roxie’s mother, created this cake for Terry, Roxie’s father, after he went wild over the carrot cake at the Smithsonian Museum restaurant one summer. She tried different recipes, then put together a patchwork of a recipe by combining parts of several to come up with the one Terry thought was wonderful. Terry likes to see and taste what is in the cake, so the pecans aren’t chopped very fine. Using crushed pineapple helps keep the cake moist, and Brenda is known for ensuring there is plenty of frosting to go with each bite of cake. She also saves a step and a bit of time by freezing the grated carrots when they’re close to going out of date, so she can be ready to make a carrot cake whenever she wants.
Click here to go to our Recipe Archive to find the Carrot Cake Recipe Card to print! We’d love to know if you use Brenda’s Carrot Cake recipe this Easter or any other time, for that matter! Take a picture and tag us on Facebook, so we can celebrate with you! If you have any other tips or ideas for Easter, feel free to share those with us, too!
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