This is the second time this carrot cake has appeared on Lemon Sugar, for two reasons. One, it's fan-freaking-tasticly the best carrot cake ever known to mankind. It just is. Everyone who tries it says so. And I'm not bragging, because it's not my recipe, but holy cow is it delicious.
The second reason it's making another appearance is because my first photos were horrendous. Bad lighting, bad frosting job, bad everything. I was determined to make this humble looking cake look photo-worthy, and I'm not really sure I did much better...but honestly, that's ok. 'Cause I got a carrot cake out of the deal.
And what a carrot cake it is. Let's talk about it for a minute, shall we?
First of all, it's so fabulously moist and full of carrot, pineapple, walnut and coconut that you almost can't call it a true carrot cake. But here's the kicker - each layer is soaked, and I mean soaked, with a buttermilk glaze that you seriously won't be able to stop "taste-testing."
You pour the glaze over the warm cake, and it oozes into every crevice and gives another dimension to the already complex flavor. Then, each layer is generously coated with my favorite cream cheese frosting, and you have yourself a culinary masterpiece.
Well, you have yourself a really yummy carrot cake, and in my mind, that qualifies as a culinary masterpiece.
Now, before we go much further, someone is bound to make a snarky comment about the "black spots" in the cake. THOSE ARE WALNUTS. And just so you know, you snarky pot-stirrer, I deleted your comments because it really bothered me that someone would try to rain on my carrot cake parade.
So there.
At any rate, I think these photos are better than my last - new photos, same great cake.
Hope you love this as much as we do. It is DEFINITELY a fan favorite around here.
Enjoy!
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