Carrot Cake So Good You’ll Have Bunnies Camping Out In Your Backyard
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, carrot cake, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Sun Maid, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Rich, Creamy And Full Of Cakey, Carroty Goodness!
Carrot cake has always been one of my favorite kinds of cake. It’s one of those desserts that you either love or hate, there really is no in between. I happen to be a huge fan of cream cheese so carrot cake has always been on my radar.
The way my mother used to make it was to sandwich the cream cheese filling between two layers of carrot cake and then frost the entire thing with cream cheese icing. So yummy! I literally can taste it on my tongue now as I type this. Isn’t it funny how some of your childhood memories are so strongly connected to food? Well, MOST of my memories are connected to food – desserts, to be exact! Haha!
I’m super excited to share this amazing carrot cake recipe with you all. It’s packed full of tasty ingredients and yummy spices, not to mention cream cheese frosting. You are definitely going to want to make this dessert for your next get-together!
Recipe courtesy of Group Recipes. Image credit Jeffreyw.
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Quick Tip: Make sure to cool the cake for at least 10 minutes before removing it from the pan.