made this dream cake for my mom’s birthday and it was too good not to share, especially right now!! carrot cake is her fave, and it’s also the cake we usually have for easter. given that easter is going to be different from usual this year (our whole fam at home, separately), i had to go all out with the birthday cake. usually, i’d bake with coconut sugar or maple syrup or honey as the sweetener, to keep it less processed, but i didn’t want to F up the carrot cake, so i used organic cane sugar aka white sugar. so glad i did 😉Continue reading
so carrot cake is like THE cake that is a true treat in my mind. i don’t know if it’s the cream cheese frosting or the multiple additions of raisins, walnuts, or even coconut/pineapple, but every time i hear or see or eat carrot cake, i want some more. this loaf is truly PERFECT for any day of the week as a breakfast, snack, or dessert, because it checks off all those boxes and fixes the craving, but it isn’t as heavy or sweetened as a full on cake might be. it’s a recipe that’s honestly just necessary, and i’m SO EXCITED to share it today!