When spring rolls around (which doesn’t seem to be happening anytime soon here in Minnesota), my frame of mind for desserts shifts from rich, chocolate desserts to lighter flavors like citrus and fruit. Regardless of our current blizzard situation, my mind is still full of spring dessert ideas.
I also tend to think of carrot cake as a spring dessert. For whatever reason, it always pops up among the Easter desserts options when I’m searching on Pinterest. Is it because carrots are in season? Or maybe because bunnies eat carrots? Regardless, I’m not complaining. I am a huge fan of carrot cake!
It took me three tries to get this carrot cake recipe right. The first try the texture just wasn’t right. On the second try the cake wouldn’t budge from the bundt pan despite a thick layer of cooking spray. I also added crushed pineapple to the second recipe, as I’ve seen a lot of carrot cake recipes with pineapple in it. Turns out, I’m personally not a fan of it. I like the spices and texture of the cake to shine through, not chunks of pineapple.
Like they say, third time’s a charm! The texture of this carrot cake is spot on, there are no distracting pineapple chunks, and it slid right out of the pan. Winning!
While this carrot cake is perfection, my favorite part about carrot cake is always the cream cheese frosting. I mean, what is carrot cake without cream cheese frosting? Nothing worth eating, in my opinion. I lightened the flavor of my cream cheese up with a little lemon zest to remind me even more of spring.
Since some people like pecans in their carrot cake (I, again, am a carrot cake purist), I sprinkled a handful on top of the cream cheese frosting. These are totally optional but I actually really enjoyed the little crunch on top!
This Carrot Cake Bundt Cake would be perfect for your Easter dessert, spring brunch, or Sunday supper dessert! Or really, just because you want carrot cake. There’s nothing wrong with that!