Because I think the answer should be this Wilson Family Carrot Cake!
I recently discovered that Carrot Cake is much like Gumbo and Chicken Soup – we all generally like it best the way the best cook in the family makes it. The Wilson family makes a kitchen sink type carrot cake with everything from raisins to pineapple and shredded coconut – walnuts too because they’re buttery and toasty.
You can imagine my surprise to hear that pineapple is a controversial carrot cake ingredient!? I’m still confused but in an Instagram Live a few weeks back, a majority of people DID NOT want pineapple in the carrot cake. WHATNOW? Who are y’all? Is everything ok? Who hurt you?
Pineapple adds an additional layer of sweetness alongside the carrots. Does it feel a tiny bit tropical? Yes. It is a perfect pairing with tangy cream cheese? Yep! Excuse me while I perish on this hill. To further fan the flames, I like to add raisins to my carrot cake. It’s a bold move, but it’s also an elite cake.
Cream cheese frosting is essential to finish this carrot cake. It’s salty, tangy, and downright stretchy. A smooth and fluffy cream cheese frosting needs a little finesse. Here are my 5 Tips to Make The Best Cream Cheese Frosting – it’s all about temperature and attention.
If carrot cake doesn’t feel like it’s in the cards, here are another few options:
When the bandwidth only calls for cake mix – I get it! Luckily, my favorite Coconut Cake is actually made with cake mix. And this easy Strawberry Cake made with cake mix is bright pink and utterly delightful!
Fruit forward Lemon Blueberry Gooey Butter Cake is perfect mix of tender crumb and like… under-baked cheesecake. The blueberries are extra credit but give the cake a brunch vibe that I think is perfect for Easter.
Fingers crossed I’ve talked you into cake. Let us know what you’ll bake!