Despite all evidence to the contrary, baking isn't really my thing. In fact, if you're ever a guest at my home you'd be hard pressed to find any dessert anywhere. I blame my mother. Sweet, sweet Ladonna never really baked much either and when she did, cakes and cookies would sit on our kitchen counter uneated for days.
However the holidays have some sort of spell on me! I friggin LOVE dessert during celebrations. Thanksgiving? Gimmie all the sweet potato and pecan pie! Christmas? My gawd I can't stop eating sugar cookies. Right around Easter is when I have to have a carrot cake. I don't know if I'm a victim to clever marketing or I genuinely just need this cake during the spring time but either way come Easter Sunday there better be a carrot cake on display.
This year, due to the quarantine, Easter is going to look really different for a lot of us. Crowded brunches and dinner tables will be replaced with Zoom family gatherings and smaller celebrations as we do our part to try to lessen the virus’ reach. Whether you’re cooking for one or your whole household, this spicy cake will bring a level of joy and comfort to your life…if only for a moment.
Carrot cake is actually really, really easy to mess up. It can be too dry, have too much carrot or pecans and lack the appropriate amount of sweetness. Luckily for me (and you) legendary southern chef Edna Lewis made a foolproof recipe that I am sharing with you (are we besties now or what?!?!). This is the PERFECT carrot cake. It doesn't require an insane amount of ingredients and leaves you with a perfectly moist and sweet cake you'll be proud to either share with your family OR demolish solo dolo. It's your world!