I consider myself a carrot cake connoisseur. How’s that for alliteration?! It is, after all, my favorite dessert. If it’s on the dessert menu, there is no question. It’s what I’m ordering. Over the years, I’ve sampled many-a-carrot-cake. I’ve had good carrot cake. I’ve had bad carrot cake. I’ve had dry carrot cake and I’ve had bland carrot cake.
But this recipe…this recipe is the best carrot cake you will ever have. Some (like me) might even go so far to call it extraordinary. It is three layers of delectable cake, chocked full of carrots, and soaked in a warm buttermilk glaze. If that’s not enough to send you over the edge, the entire cake is enveloped in a layer of luscious cream cheese frosting. Oooh, that just gave me chills!
It is rich and decadent and indulgent and moist and…now I need to stop drooling.
A word of caution though. This recipe is not for the calorie conscious. All of this divine goodness comes with a price. My advice to you is don’t think about it. Take a forkful and close your eyes and be transported right to your happy place. Your happy place with carrot cake. Does it get any better than that?
Go now. Make this cake. You can thank me later.
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