Carrot cake is the essential Easter dessert. I originally planned on making a small Easter lunch for my parents this Sunday, but I’m back in eastern Iowa for an interview today, so we’re celebrating Easter tonight with a yummy spring dinner. We dug into this dessert last night (and I might have had a slice for breakfast) and it did not disappoint.
It’s a total pain to sit down and shred almost a pound of carrots–but its so worth it! I considered using my Kitchen Aid grinder attachment to shred them, but wasn’t sure if it would work. Let me know if you have any carrot shredding secrets! Oh and when making homemade cakes I always use cake flour.
I found a tip a while back to make your cakes bake flat, and I was so delighted to find out that it works great! Just wrap very wet dish towels around the cake pans while baking and they’ll come out even on top.
I made the cake layers last weekend and froze them. Whenever I make a layer cake–even if I don’t make it that far in advance I always freeze the cake before frosting it. It’s much easier to frost frozen layers, they’re firmer and less likely to crumb.
After seeing Inspired by Charm‘s adorable cake banners a few weeks ago, I just had to try my own!