Let me introduce you to the Carrot Cake of my dreams, made with the perfect balance of spices, extra moist from buttermilk and crushed pineapple, and slathered in delicious cream cheese frosting.
We love sneaking carrots into baked goods like carrot muffins, or carrot zucchini bars. If you love cake as much as I do, be sure to check out all of my homemade cake recipes.
Of all the cakes in all the land, this Carrot Cake is the one I choose for my birthday each year. I share my birthday with my twin sister and my mom always spoiled us growing up by making both of our favorite cakes; German Chocolate Cake for her, and Carrot Cake for me. Our family members loved it because they got a little slice of both types of delicious cake.
Sometimes carrot cake can be dense and dull but this carrot cake recipe makes the most moist, light and flavorful carrot cake, EVER.
What makes this the BEST Carrot Cake:
- Three Layers. That means extra frosting smoothed between not two, but THREE layers of cake.
- It’s loaded with the good stuff, like buttermilk and crushed pineapple to give it that extra moist, tender crumb. You can add golden raisins and pecans, or coconut to the cake batter, as well.
- The frosting is (almost) the best part. Carrot cake just isn’t carrot cake without the pairing of cream cheese frosting and this frosting is fool-proof, light and creamy, and compliments the cake flavors perfectly.
How to Make Carrot Cake:
1. Combine wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
2. Combine dry ingredients: In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
3. Fold in carrots, pecans, and raisins just until evenly distributed throughout the batter
4. Bake. Pour the batter into prepared pans. Bake at 350ºF for 25-40 minutes (see details in recipe card). Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
To assemble carrot cake:
- Place the bottom layer on serving plate. Scoop about 2/3 cup of the cream cheese frosting onto the bottom cake layer. Spread the frosting thinly and evenly over the surface and out to the edge of the cake. repeat with remaining cake layers.
- Spread frosting around the sides of the cake, adding more as needed, until it’s covered. Use the palm of your hand to cup chopped pecans around the edge of the cake, if desired.
- Chill for at least 30 minutes before serving.
- Pineapple substitute: The Crushed Pineapple adds a lot of moistness and sweet flavor to the cake, but you could use applesauce as a substitute.
- Nuts and Raisins: These are optional, so add what you like, or add walnuts or coconut. I prefer raisins in the cake and nuts only on the outside.
- Make it in advance. I like to make the cake and cream cheese frosting at least one day in advance. Frozen cakes are easier to frost!
- One layer cake: Grease a 9×13 inch baking pan and add batter, but don’t overfill the pan (you could use leftover batter to make a few cupcakes). Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.
- Two Layer Cake: Pour batter into two lined and greased 9” round cake pans and bake for about 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cupcakes: Line muffin pans with cupcake lines and fill ¾ full with batter. Bake cupcakes for about 18-25 minutes. Makes about 30 cupcakes cupcakes.
After the cakes bake, allow them to cool completely, then wrap each layer in plastic wrap and place a ziplock freezer bag. Freeze for up to three months. Frosting can be stored in the fridge for 3-4 weeks or frozen for up to 3 months in a freezer-safe container. Remove the frosting from the fridge 1-2 hours before frosting the cake, to allow it to come to room temperature.
More Popular Cake Recipes:
- German Chocolate Cake
- Pineapple Cake with coconut filling
- Almond Sheet Cake with berries
- Cinnamon Roll Cake
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- 1 1/2 cups granulated sugar
- 2/3 cup light brown sugar , firmly packed
- 1 cup oil ,vegetable or canola oil
- 1/2 cup buttermilk
- 4 large eggs , room temperature
- 2 teaspoons vanilla extract
- 1/2 cup crushed pineapple*
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups carrots , finely grated (about 3-4 large carrots)
- 1 cup chopped pecans , optional
- 1 cup golden raisins , optional
For the Cream Cheese Frosting:
- 16 ounces cream cheese , softened
- 3/4 cup butter , softened
- 2 teaspoons vanilla extract
- 4-5 cups powdered sugar
- Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
- Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
- In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
- Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
- Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Cream cheese frosting:
- Beat cream cheese and butter together until smooth. Mix in vanilla. Add powdered sugar, one cup at a time, until the frosting reaches consistency you want. You may not need to add all of the sugar.
- Place the bottom layer on a cardboard round on serving plate. Scoop about ½ cup of the cream cheese frosting onto the bottom cake layer. Spread the frosting thinly and evenly over the surface and out to the edge of the cake. repeat with remaining cake layers.
- Spread frosting around the sides of the cake, adding more as needed, until it's covered. Use the palm of your hand to cup chopped pecans around the edge of the cake, if desired. Chill for 30 minutes before serving.
Did You Make This Recipe?
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*Cake Recipe adapted from The Essential Baker.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I first shared this recipe May 2013. Updated March 2021.
Delicious and light. I ran out of butter so used a little of margarine in making the frosting which is a big no no! The consistency was off, butters didn’t blend together and color was off, yellow. Still delicious. This is a true keeper! Thank you
i love your carrot cake recipe and your frosting recipe
Absolutely loved it. Thanks .
This is my go to! Best ever carrot cake. Thank you for sharing.
Easy to make great Easter desert. Moist perfectly tasting carrot cake. We made ours with a buttercream frosting instead tasted great
If I was to cut this recipe in half and make it in an 8×8 cake pan would I cook it for the same amount of time as the 8″ round pans?
Yes, it will cook for around the same time.
I am hoping to make this receipt this weekend. Can you please let me know if you spoon your flour into your measuring cups or if you scoop the measuring cup into the flour container (the latter will yield much more flour than the former). Thanks! I’ll leave a review once I have made it.
Spoon method! Enjoy the cake! It’s a favorite here.
I make this cake every year for my dad’s birthday and it always gets rave reviews! The crushed pineapple is an ingenious addition as it keeps the cake moist without making it too dense. So delicious!
I have made both of the Tastes Better From Scratch carrot cake recipes, both are amazing!!!
Excellent -moist- a keepsake-an airloom -10 plus rating 👏 amazing!
The frosting calls for 3/4 cup butter (1 stick), I am to understand 1 stick = 1/2 cup.
You need 3/4 cup (1 1/2 sticks) of butter for the frosting!
My son has asked for this cake again for his birthday! It is the absolute best carrot cake recipe ever and the icing is amazing! Thank you for posting
There are many carrot cake recipes out there, but this one is the absolutely the best one. Moist, combination of flavors!
I used a cream cheese whipped cream frosting. Perfect! We enjoy it any time of the year. I have even had it requested as a birthday cake for my granddaughter.
My cake didn’t rise properly. Any ideas what could of gone wrong? Thanks!
Hi Angela, this resource my help you to troubleshoot: https://www.goodhousekeeping.com/uk/food/a559688/12-things-youre-doing-wrong-when-baking-a-cake/
If I make this cake a day before, should I still place it in the freezer so it’s easier to frost? If so, how soon should I take it out of the freezer to let it thaw before serving? Also, I like the idea of sour cream since I’m afraid of making the cake too sweet with the pineapple. Thoughts? Thanks!
Take it out about an hour before serving.
I’ve missed something – 1 tin makes 2 layers; 2 tins makes 4 layers correct? Can I use dried pineapple in the recipe; possibly with a few minutes in hot water?
Love the recipe!! If I make them into cupcakes, what’s the bake time?
I’d check them around 20 minutes.
I have used this recipe for a Christmas dessert for the last10 years. Unfortunately I cannot find my box of Christmas recipes. So glad I decided to look up best carrot cake ever. Love this cake and so do my friends and family. Thank you. You saved my Christmas dinner.
Do I keep this cake in the refrigerator?
Yes, store it in the fridge.
I accidentally stored it in freezer and now it tastes like ice cream. Thanks for the recommendation Lauren, you’re the best!!!
Kindly add metrics measurements for some of us, please.. I would love to try it like yesterday..
At the bottom of the ingredients you will notice a button that says, “metric.” That will give an estimate of the metric measurements.
I tried the metric link in two different browsers and it simply took me to the top of the web page – no metric amounts appeared. Thanks for great looking recipe.
I made this cake for my boyfriend and he loved it. It is, by far the best carrot cake I’ve ever made. My boyfriend love carrot cake loaf (no icing). How can I make this as a loaf carrot cake? Use the same cake recipe? How to make it more pound cakey for loaf style?
Wonderful wonderful recipe! So moist!
This cake is amazing. So delicious, and such a hit for birthdays among my friends. Make it exactly according to recipe. I’ve made it 4 times now. Perfect every time.
Do you drain the crushed pineapple or leave the juice?
Leave the juice.
I got the juice, Lauren no need to worry.
Can shredded coconut be added to this cake. If so how much.
Thank you for the wonderful recipe. It was very clear and easy to follow. The video was the icing on the cake, pun intended. Took 3 tries to perfect it, but it was well worthwhile. The cake was a hit both at home and at work. Now I am everyone’s favourite home baker. Thank you.
We made the carrot cake .
It is very good & moist
We also made the Coconut cake with pineapple filling
This cake was very good. We shared with friends & they loved it
I’ve made this cake twice now. Both times it was superb. I left out the raisins and replaced pecans with walnuts. I found it t be super moist. I also want to thank you for organizing the recipe in a logical way. I love how the list reflects the mixing order. Thank you for a wonderful cake!
I just made this with my daughter and the whole family raved how good the cake tasted. It was super moist, light and tasty.
Honestly, it’s better than the ones I had from so called the best voted carrot cake in NYC.
Thanks for the recipe.
This is the best ever cake recipe.
OMG SUPER DELICIOUS !!!1 I HAD MADE OTHERS CARROT CAKES RECIPES BEFORE BUT, NOT LIKE THIS ONE. THIS THE BEST
Super good! Best carrot cake I’ve ever had. I added 1 1/2 cups of chopped apples because we had a ton we need to use up. So so good. Such a good recipe.
My family went crazy over this carrot cake and so did I. They kept saying with every bite, “wow this is your best ever”. I had to agree!! Wow!!! I am allergic to ginger so I added an 1/8 teaspoon more of cinnamon and nutmeg. Awesome!! I have made a lot of carrot cakes because I was a baker with my own business. My family swore this one was the “very best”. Thank you for sharing.
What a great compliment! Thank you Linda!
My cake was a big hit! I hadn’t baked a carrot cake in years, and got overwhelmed trying to find a good recipe, since there are a billion “best” carrot cakes on the Internet. This recipe made a very moist, flavorful cake. The only thing I would do differently with this recipe is use 3 cake pans instead of 2. Baking took about twice as long as recommended, and then the cakes came out a bit burned on the sides, even though I put foil on top when I realized they still needed more time in the oven after the timer went off. But, then again, there almost wasn’t enough frosting for 2 layers, so I would have had to make more frosting if I had used 3 pans…. Speaking of frosting, I didn’t use all the powdered sugar that was recommended, and the frosting was a bit thin. I should have put it in the fridge before spreading on the cake. In any case ,thank you for making this recipe available, I’ll use it again!
I get sick of everyone wanting the recipe!
It is so so good.
I use dried cranberries and wallnuts instead of raisins and pecans – just because thats what I have in the pantry.
THE BEST CARROT CAKE EVER!
That makes me so happy! Thanks for sharing!
I love carrot cake but not sure on your pineapple as you did not specify drained or juice & all, in syrup or juice only. There are so many carrot cake recipes & I have found them both ways on the pineapple. Your video goes so fast & I couldn’t pause it, so not sure. It kind of looked like it might have been in between.
You don’t need to drain the crushed pineapple. Just measure 1/2 cup straight from the can.
Great recipe!!! SOOOO moist and yummy! But – I only used half of the icing – the recipe makes a ton and I like just a small amount of icing on my cakes!
Decadent. This is a must keep recipe. I l9ve it and it is our new favorite.
Loved this recipe!! I made a 3 layer 10 inch cake so I made 1 1/2 batches and that was perfect amount. I did not change a thing except instead of nuts, I put toasted coconut around edge of cake and decorated the top with edible pansies for a gorgeous spring cake!! Amazing receipe THANK YOU!!
How much coconut did you add?I love coconut in my carrot cake.
I didn’t add it in the batter, I only added it on the outside (about 1 cup).
Wonderful, moist and delicious! I also added coconut. Best carrot cake ever!
My recipe calls for coconut and drained crushed pineapple plus the carrots and toasted walnuts in the batter. Love the fact your cream cheese frosting is abundant . No raisins but whatever floats your boat! It has always been the first choice of my hubby and daughter for Birthdays. I love this cake!!
How much coconut did you add? Did you reduce the amount of any of the ingredients when you added to the recipe?
Could you make this into cupcakes? If so, what alterations would I have to make?
Yes, you could! The baking time would just change–I haven’t tested it so I couldn’t say exactly. Probably around 25 minutes.
can you use walnuts i have lots of walnuts.
Actually have it in the oven now!!! My only concern is, it’s been in there for 40 minutes already ( 2-9″ pans) and it’s still really gooey in the middle….how much longer should I let it go???
Keep cooking it until a toothpick inserted in the center of the cake comes out clean.
I’m making this cake for work. My Lt. loves carrot cake. Can I use a 9×13 pan? I assume baking time will be longer?
Baking time will probably be around 30 minutes. I also have this really simple and delicious carrot cake recipe baked in a 9×13” pan if you’re interested! Enjoy–I hope he loves it!
I am about to cook this carrot cake but don’t have 9 inch tins can I use 8inch and if so what would the cooking times be please
Yes, you can use 8in, and the cooking time may just be a few minutes longer.
It was AMAZING!!!! Thank you so much!
I made it for my cousin’s birthday, everyone loved it!! This recipe is a keeper!
(I omitted the raisins, don’t like them, and doubled the nuts)
I have a request to make a carrot cake for a work event and this looks delicious. The person that we’re celebrating loves carrot cake but doesn’t like any nuts, raisins or pineapple in the cake. Can you suggest a replacement item for the pineapple?
Applesauce would work well 🙂
Because your German Chocolate Cake was such a hit for my son’s birthday in January I headed back to your site for my mom’s birthday. This is fabulous and foolproof! It came out perfect and was so moist. Thanks to you, box mixes are a thing of the past in my house. It’s really inspired me to keep trying my hand at new things. 🙂
That’s what I love to hear! Thanks so much for sharing <3
My son loveeees carrot cake and I wanna try this recipe but he’s a picky eater I was wondering is the pineapple taste was very prominent? He’s not to big a fan of them.
The pineapple is not prominent at all, it mostly helps with the moist texture. Hope you get a chance to try it!
Just made this cake for my daughter’s birthday. Everyone loved it. Since we all love lemon, I added the zest from one lemon to the frosting, which made it taste delightful. Also, I did drain the pineapple and fear it would have been too moist if I hadn’t. Thank you for sharing this wonderful recipe. Can’t wait to make it again!
Made this for the first time for a friend’s birthday. Carrot is her favorite cake. I followed the recipe almost as written but omitted the pineapple, and included the optional golden raisins and pecans. I also had an idea to decorate as shown, but use cinnamon candied pecans. It was a huge hit! Perfectly spiced and so moist. Everyone at the party would not stop talking about the cake (even folks that were not fans of carrot cake LOVED it – I find it’s the pineapple that usually turns folks off). My friend just texted me today saying that she’s been nibbling on the left overs and this cake is now on her “last meal” list. Great recipe, thanks for sharing. This is a keeper.
I am so glad it turned out well, Laurie! Thanks so much for sharing!
Do you drain the pineapple?
I made this cake for a co-worker’s birthday last week, and she said it was the BEST carrot cake she and her husband had ever tasted! She raved about it so much, that she invited other co-workers in the building to have a slice, and I am now getting requests from multiple people to make this cake! The first time I made it, I used applesauce instead of the oil and even though it still tasted great, the texture was off, in my opinion; it was more like a moist carrot bread. So the next time I stuck with the original recipe, and it’s fabulous! Lesson learned, don’t deviate from the recipe! The only thing I did differently was double the cinnamon, which brought the flavors over the top. This cake and frosting will have your friends and family placing orders and getting in line for a piece!
I made this cake last night to take to to work for a co-worker’s birthday, and she LOVED it! She had everyone on our floor come get a slice. Even though she was over the moon about it, I think I made a mistake. I substituted applesauce instead of the oil, as I have done before with other cakes, but the texture was more bread-like. I think I either overmixed or it was the applesauce. Do you have any suggestions?
I made this for Thanksgiving again this year in honor of my Father. This recipe is spot on and the best carrot cake I have ever had!
Do I add flour for high altitude? How much; 3 Tablespoons?
Yes, that would be sufficient. 🙂 Enjoy!
Hello, Can this cake be baked in a 9 x 13″ baking pan, rather than in 2 or 3 round layers? Thank you! Cathy
Yes, that would work fine 🙂 enjoy!
Can you use a 12×16 or a 16×20 pan instead of 3 layers? This is for a large outdoor picnic.
The time is probably different, but I should be able to work that out.
I don’t think there would be enough volume of cake batter to fill those pans. Here is a great converter that shows volume for cakes (this one would be 12 cups), and which pans you can interchange with that volume of batter.
This looks delicious! However I don’t have pineapple. Could I use applesauce instead?
That would work great! Enjoy 🙂
Thanks for the wonderful recipe! I just have one question. In the ingredient list you listed 1 cup chopped pecans. In the instructions you mentioned that you use them in the cake and also around the cake. How much do you put in the cake (the whole cup) and then chop more for the edge? Thanks for your help… and for the recipe!
Hi Sherri. I don’t usually put them in the cake but you could put about 1/2 cup extra in the cake if you would like!
Your video shows someone adding the pecans to the batter. So, I understand the inquiry.
I first made this wonderful carrot cake two years ago for my Dad’s 80th birthday party. I was a tad bit intimated, as he was a professional chef/baker for almost 60 years! He absolutely loved his cake as did all of our guests!
Last fall, he was diagnosed with stage 4 cancer and lost all interest in food. For his 81st birthday, he still requested this cake and ate every single bite with a huge smile on his face.
I lost my Dad this past January, and in honor of my best friend, I am making his favorite cake for today for Thanksgiving. Reading through your recipe this morning reminded me of how much he thoroughly enjoyed this cake.
Wow! Thank you so much for sharing such a sweet story! This warmed my heart and made my day. I’m so glad the recipe could bring back good memories although I am so sorry for you loss! I hope you enjoy your Thanksgiving holiday!
Can you substitute butter for oil in this?
Melted butter should work great 🙂
I have a friend who Love chcoclate cake. Well chocolate any thing ha. I well make that chocolate mousse filling she well love it. Take her out to dinner so she can enjoy and not have to clean up. Love your sit.
Oh yes I love love carrots cake with lots of cream cheese frosting
I absolutely loved your recipe! I made it for Our Christmas party. It was so delicious. I don’t even
Iike carrot cake but, I ate 3 pieces myself that day, lol. It was great! Everyone told me it was the best carrot cake they have ever had. I will be make this cake in the future. Thank you so much. I still can’t get over how good it was….
Hi Nicole, I’m so happy to hear it! Carrot Cake is my FAVORITE so I’m a total snob about it and I agree, this recipe is a winner! Thanks so much for your nice comment!
I recently made this cake for my father-in-law’s birthday. It was honestly, THE BEST CARROT CAKE we have ever had!!! You couldn’t ask for a more perfect cake. I was traveling with mine so I baked it in a disposable cake pan and it turned out beautiful! Thank you so much for sharing this recipe with the masses.
Thanks so much for your nice comment! I’m so glad you liked it–it’s my favorite carrot cake recipe as well!
i love carrot cake and my sister has a baking business to and i love her carrot cake but i want to make cake for my husband its his birthday and i want to make it on my own so i look forward to using this recipe it looks good already so thank you for the recipe thanks im also a carrot cake lover
i love carrot cake i have never made one but my sister has a baking business but i am trying to make a cake for my husband from me so i look forward to using this recipe and i also am a carrot cake fan.
This recipe is family tested and approved! we loved it! this is truly the best carrot cake ever!
Thanks so much Elizabeth! So glad you loved it!
This recipe looks fantastic! I will be making it for my birthday this weekend. I would love to link this on my blog southerndistinctions.com. It will make a beautiful fall dessert.
Thanks so much, it’s my favorite! Hope you have a wonderful birthday!
I hope your birthday was awesome!
I was just talking to my boyfriend and found out he liked carrot cake. I did a random search for recipes and yours caught my attention. I am soooo going to try it! I cannot wait to make it for him. Thank you so much for sharing your special recipe! *hugs*
Happy Birthday to you!!
It’s a gorgeous cake, and I was actually looking for a good recipe for carrot cake with pineapples
I’ve just found one 🙂
Happy Birthday! That is the most adorable photo of you two! Thanks for linking up with What’s Cookin Wednesday!
This is the best carrot cake I have ever eaten or made. I made it yesterday as mini cupcakes for my son’s preschool party. Didn’t add the raisins or nuts, but followed everything else without changes. I should have only made half the recipe, because I ended up with three batches of cupcakes and a small cake, then ended up eating too many of them myself. Thanks for posting!
Thanks so much for the sweet comment! We’re thrilled you loved the carrot cake! It’s a graet recipe, we love it too!
Thank you for sharing this beautiful cake on Tuesday Trivia @ Memories by the Mile. I pinned it and it is featured as David’s Pick of the Week on today’s post.
Can’t wait to see what you share next week.
Wanda Ann @ Memories by the Mile
Oh my! Your Carrot Cake looks amazing!
Its one of my favorite desserts!
Stopping by from “Memories by the Mile”!
Your post is so cute!
Im a new follower. =)
One of my husband’s favorite desserts. The pictures are great and it’s so pretty. Pinned it! New follower.
My link party is tomorrow, I would love for you to come and share this @ http://www.memoriesbythemile.com/
Wanda Ann @ Memories by the Mile
This looks so amazing! I have never made a carrot cake before… and I don’t really know why! I need to! I have done carrot cake type muffins that my mom taught me to do when I was growing up but never a carrot cake! Anyway I am rambling… I am visiting from Craftastic Monday and would like to invite you to party at my linky; Party In Polka Dots going on right now…
I hope to see y’all there!
Looks amazing!! Carrot cake is my hubby’s favorite so I’m definitely pinning! 😉 Thanks for sharing! Have a fabulous Memorial Day weekend!!
Looks great, YUM!
We would love it if you would link up at our linky party:
Two Girls and a Party
Live every Wednesday to Sunday. Hosted by:
Dana @ This Silly Girl’s Life
Parrish @ Life with the Crust Cut Off
We hope to see you there!
Thanks for the party invite! We’re your newest followers! 🙂
I love carrot cake, but I’ve never made one. I will definitely have to try this recipe out! I’d love for you to share it on my Sweet Tooth Tuesdays blog link party!
Thanks Sarah, I just linked up to Sweet Tooth Tuesdays–what a great party idea! I hope you make the carrot cake and love it as much as I do! 🙂
This looks so good, and I don’t even like carrot cake!
OO you have to try it! Whenever I make this, everyone love it!! 🙂 I hope you’ll become a carrot cake believer! haha
Forgot to mention to you that I did make your recipe for Banana Bread Bars with the glaze….totally yummy! They didn’t last long…will be making another batch for the weekend cook-out.
Thanks for the sweet recipe!
Dalia, thanks so much for your sweet comments! I’m so glad you like the Banana Bread Bars and I know you’ll love this carrot cake recipe, especially if your a carrot cake fan already!!
HAPPY 25th BIRTHDAY Liz & Lauren!!
Wishing you one heck of a great day ladies!! 🙂
Carrot cake is about one of the best cakes around. You can never go wrong with it.
I believe I can eat it for breakfast, lunch and dinner….. for snacks too!!
This is one recipe I don’t have but I will be adding it to my keeper file.
I just need a couple of ingredients and then I baking. Good thing I have a group of hunger friends to share it with….then again….why share??!! LOL!!