This carrot cake is moist and fluffy making it the BEST EVER!!
I have made carrot cakes for my birthday in years past, but I've also
been making them at Easter time. I figured it was the perfect recipe to share for this week's Sunday Supper event: ROOT VEGETABLES. We are so close to Easter! A special shout-out to our host for this week: Cindy of
Cindy's Recipes and Writing.
I have posted two other recipes for carrot cake on my blog:
Why-I-Joined-Zaar Carrot Cake and
To Die For Carrot Cake. They are similar with carrots, coconut, and pineapple in them. I liked this one because it was all about the carrots. I do love pineapple and coconut in my carrot cake - I mean honestly, I will take carrot cake however it comes, but it is called carrot cake for a reason and this recipe really makes carrot the star! This cake also replaces some of the oil with applesauce and it makes for a very moist, fluffy cake.
I decorated my cake with a basket weave on top and then I tried to do a border and failed, so I covered it up with my star tip like grass. It actually turned out pretty cute, so I wasn't too bummed. It was so cute because it looked like a carrot when it was cut into triangles. I used full pecan halves around the edges, but you could use chopped pecans or decorate the top with pecans. It's up to you! Let your creativity flow! :)