I absolutely love a good carrot cake which absolutely has to have a velvety cream cheese frosting. And no pineapple for me, thankyouverymuch. Just carrots and pecans and a few staple items to hold it all together.
For some reason I hadn’t made carrot cake in years. YEARS. In fact, up until two years ago, I think my last memory was of a carrot cake I’d made for my dad’s birthday back in March 1999. It was the Year of Firsts after my mom had passed away the first of November the year before and my brothers and I took my dad out for dinner at the Lobster Hut in Fredericton, NB. The staff at the restaurant were wonderful to let me bring in the dessert and my dad was so surprised when they brought it out after we’d had our meal.
That’s the funny thing about foods — the sensory aspect of it that has the power to take us back to a specific event or moment in time, much like a first boyfriend’s cologne or the song that played during your first slow dance.
Though that memory is bittersweet, this carrot cake has become somewhat of a Thanksgiving (and Easter) favourite. Once you make it, I’m convinced you’ll be adding it to your holiday baking must-haves. It is moist, delicious and the frosting is divine. Divine, I tell you! This recipe comes from one of my most-used cookbooks from Better Homes & Gardens. The pages are stained and torn and covered in my handwriting. Those are the BEST kinds of cookbooks.
Scroll all the way down for the printable recipe and then try it out and then comment below to let me know how amazing it was!