.chrissyteigen said it was better than her carrot wedding cake, so you KNOW it's good.
did us all a favor and reshared the superflavorful and rich recipe. I immediately wanted to try it. I live with some incredibly picky eaters, and everyone in my family has a different opinion on what dessert they want for any kind of event or celebration, so I was surprised when's Carrot Cake instantly became the new favorite in my house. Carrot cake isn't exactly a flavor I assumed would win everyone over, but this cake really is that good.
While this recipe appears somewhat standard when it comes to carrot cake ingredients, it's the buttermilk glaze that took this from basic to amazing. It's very sweet , so this is definitely one of those every-so-often desserts. But together, those ingredients added so much moisture to the cake and really cemented all the flavors together and heightened them.
One note: the recipe asks for a dutch oven, which I don't have. So, if you're like me and have a lot of starter baking and cooking supplies, then you can try out my trick. I took a larger pot and brought water to a boil and placed a smaller sauce pan inside it and mixed all my ingredients together above the boiling heat. For me, this worked perfectly.
There are quite a few ways this recipe allows for some customization. For instance, I didn't add in any nuts because of allergies, but I can definitely see where the saltiness of them would have blended well. I might add in raisins next time to cut the sweetness a bit, too. Also, while I followed the recipe and made three cake layers, this could easily be turned into a bundt or cute cupcakes decorated for spring.
Vegan: Substitute flax eggs instead of whole eggs and your favorite vegan cream for buttermilk. The cream cheese frosting can also be substituted with any icing of your choice.
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