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I love springtime! Spring makes me think of lemon pies, lemon desserts, carrot cakes, nice green fresh salads and just pretty food. Last spring I posted a really nice carrot cake (look in the archives), but I thought I would share MY personal favorite carrot cake this year. Some people prefer not to add the coconut, or maybe they don’t like the pineapple, or maybe they don’t like raisins. Personally, I don’t have a problem with any of the above and so they all play a starring role in this fantastically moist carrot cake. I chose to make this in 2 round baking pans. I split the cool cakes in half and then frosted with a generous amount of the cream cheese frosting. I piped a lot of carrots out of candy melts (you can find these at Michael’s or Hobby Lobby and they come in every color you would ever need). It only took a few minutes to make the carrots- and put them in the fridge for about 10 minutes and then just garnish as desired! They turned out so cute!!! Enjoy this carrot cake! Let me know how it turns out. Happy Easter!
