As I've said before, baking isn't really my thing. In fact, if you're ever a guest at our 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. As much as I hate to admit this, we're a pretty healthy(ish) family by nature. You're much more likely to find that we've eaten all the fruit in the house before any sort of sweets.
However 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.
Carrot cake is really really easy to mess up! It can be too dry, have too much carrot or pecan and be just too short of sweet enough. 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!