I’ve had a craving for carrot cake all week and this recipe is perfect for those lazy baking days where you just don’t need to be in the kitchen for hours just to satisfy your cravings. The cake is soft and moist and pairs perfectly with velvet like cream cheese frosting.
The intense cinnamon flavor, with ground ginger nutmeg and crushed pecans are essential for any good carrot cake.
You don’t need a mixer just a whisk and the recipe is fairly easy to make. It’s truly the waiting around that kills me, having to wait for the cake to cool in order to frost it and then waiting around for the frosting to set is excruciating, I can’t be the only one who struggles with this. It always smells so good I just want to eat it straight out of the oven!
The cake is not overly sweet. The cream cheese itself is sweet enough and it’s just the right balance. I don’t know about you, but I really have a thing for cream cheese frosting. Give me a spoon, and I’m happy.