A super moist, rich, simple, one layer carrot cake recipe made from scratch with chopped pecans and topped with cream cheese frosting. This is great for Easter or to celebrate your favorite carrot cake loving person in your life!
Happy Friday to all! We finally made it through the week and I’m looking forward to the weekend like it’s nobody’s business. We are going kayaking with some friends on the bay later on and it’s supposed to be a beautiful day so I’m really excited. I haven’t been kayaking since last summer when we were in Syracuse visiting my brother and have missed it. What are your plans for the weekend? I absolutely ADORE a good, moist carrot cake and made one for the first time at home a couple of months back. Yes, I’ve been holding out on you with this wonderful carrot cake recipe and perfectly sweet cream cheese frosting. Call me weird, but I would pick a good ol’ carrot cake over almost any other kind of cake at any given time… including chocolate ::::gasp:::::! There I said it. I do have a sick obsession with desserts, in general, but every now and then I love to do some crazy thing like add vegetables to my baked goods. That’s the great thing about carrot cake….you can feel healthy eating it because carrots are so good for you ;) Truly, it’s guilt free.
I love my carrot cake slightly on the denser side with a chockful of shredded carrots and chopped nuts and this cake gave me just that. As soon as I saw this recipe on Sally’s Baking Addiction I knew that I would absolutely love this one! The addition of the Greek yogurt is fabulous: it adds a lot of moisture and prevents the cake from drying out.
It’s also simple to make for a cake that is made from scratch because it avoids all of the busy work of layering and frosting. You ONLY frost the top of this cake. Easy peasy! Have a great summer weekend!