Easters is coming!
If you remember, last year for our Easter gathering of family-less friends, I did this cake.
And it was sosososososo delicious. I also made it for my family when we visited last year.
For our Easters meal this Sunday, I knew I wanted to do carrot cake because, well, it's Easters.
Except I wanted to make it bomb.com so I threw in a cheesecake layer. I still can't believe we don't have a cheesecake recipe on the blog! I made a salted carmel one for my Mister for Valentine's but didn't take pictures, so that will come at another time. Be patient.
Then, I sugared and spiced some pecans (my second favorite part of this cake) for a crunchy extra kick.
The carrot cake was delivered to me many years ago by a friend and I hounded her for the recipe. It's not often that I find food that I must have the recipe for, but this was the best I've ever had. It wasn't too spicy, the tender cake holds its own but isn't dry, perfect ratio of carrot to cake, LOVE!
And the cheesecake is my Grandma Packard's recipe.
My Mom has been making it for my Dad's birthday ever since I can remember.
With cherry pie filling on top. It's the only way, really.
Please people, none of the pre-shredded carrots. They're so dry. You deserve better.
My house was filled with a spiced cider aroma as I was candying the pecans. I've been snacking on the extras since....
The beauty of this cake is that you can make it a couple days ahead and freeze the individual layers. That way, all you have to do is ice your layers day of and save time for egg-hunting and chocolate-eating!
You think these pictures with the grubby, little hands are cute, yes? Cute enough to be staged?
Well, I'll tell you a secret. They are most definitely never staged (in my case) and it's usually a serious struggle to keep my little monster away from the goods!
I usually cave and give him a little bite...I take the giggles and crumb-laiden grin as a sign of approval.
Happy Easters!Pin It