Spring is quickly becoming my favorite time of year. After a long a brutal winter (for a west coaster), I feel like I’m starved for the sunshine. Also, everything is suddenly bursting with life and color. The birds are out and singing. The grass is sprouting so fast I could nearly mistake our backyard for a jungle. All of the bushes and trees are sprouting new leaves.
Probably my favorite of all is the cherry blossoms which have just bloomed. Their vibrant beauty always mesmerizes me. The color can be so bright, but the blossoms are so soft and delicate.
It truly is a beautiful time of year. And what better way to celebrate it than with a remarkably springy dessert, a carrot cake. This carrot cake is no dull, plain dessert. It is filled with carrots, obviously, coconut, pineapple, and pecans. The flavors are bright and fresh and warm and just like you would hope.
As for texture, talk about moisture. Not only is this cake not dull, but it is not dry either. It is moist and slightly chewy. It is also light and fluffy, with the occasional crunchy bite of pecan.
And finally, because no cake is complete without some frosting, this cake is topped with ultra creamy cream cheese frosting. It is rich. It is smooth. It is cheesy. It is delicious.
I had never made carrot cake before this one! Seeing so many pictures of carrot cakes floating around this Spring made me wonder what all the fuss was about. I’d had store-bought carrot cake before, but while it was good, it was not spectacular. So I figured it was worth a try, and of course tried it out by serving it to my family for Easter. Why try a new recipe without an audience?
It did not disappoint. It was well loved.
If you’ve never made carrot cake before, you definitely should. It is easy to make, and absolutely delicious.
Now, as mentioned, this was my first try of making carrot cake, so I used this carrot cake recipe of Sally’s at Sallys Baking Addiction. I made a couple adjustments in substituting gluten free baking flour for the all-purpose flour, and only using 1/2 cup chopped pecans and adding 1/2 cup shredded coconut.