Easter tends to be everything about the ham, or the lamb, perhaps even the deviled eggs, however it’s crucial to not forget about Easter dessert. Some classics you may turn to are a Bunny Cake, Birds Nest Cookies, or a spring Coconut Cake, but none of these were the recipes the South was searching for the majority of around Easter. Rather, there was one layer cake that showed up as the most sought after among our readers (and it wasn’t Hummingbird Cake, can you believe it?).
Delightfully springy, with an appetizing cream cheese frosting, the most searched for Easter dessert in the South was our Best Carrot Cake, and we do not call it our ‘finest’ for nothing.
What Makes Our Carrot Cake Special
There are few things we think make this cake what it is. One is the crushed pineapple in the batter. Much like our beloved Hummingbird Cake, the pineapple helps keep the cake moist. And if you’re concerned with the cake having a pineapple flavor, do not worry, you won’t truly have the ability to taste the fruit.
The other crucial component in this cake is the coconut. Lots of carrot cakes go with raisins, however we go with flaked coconut for texture and included sweet taste. It might not be a purist’s approach to this cake, but we believe it feels Southern all the exact same.
The method that really sets this cake apart from others however, is the Buttermilk Glaze. The prepared sugar and buttermilk syrup gets poured onto the warm carrot layers, absorbing into the sponge for added moisture and a very tender crumb. It’s an extra action, however one that’s well worth it– the cake just isn’t the exact same without it.
What Readers Love About This Cake
Plainly we like this cake, but if you need some more proof of how great it is just check out any of the 45 reviews left on the dish by readers. Millie Toups composes, “This is the BEST carrot cake recipe EVER!” and we believe the caps say everything.
Obviously lots of readers have let us know in the comments that they have actually put their own spin on our dish, and appreciate how versatile the formula is. Some of you have swapped in raisins (or craisins) for the coconut, decorated the cake in candied pecans, included more spices like ginger and cloves, and some of you even turned this layer cake into a sheet cake.
Our favorite review, nevertheless, (not that we really pick favorites) is from D. Wright Downs. He wrote:
” This is the dish that I was offered when I was in the army in Germany by another female Soldier who was from Georgia. I am initially from New York state and had actually never ever had carrot cake. I lost the recipe in my military journeys. I am happy to have it again. Thank you so much. The pineapple and toasted pecans make the distinction. She put toasted coconut on the icing which I did when I made it. Made me keep in mind an old friend with whom I have lost touch however who was an exceptional person in my life way back in the day. Again, many thanks.”
Hold onto this carrot cake dish, because as you can see, it’s definitely a keeper.
