Classic Carrot Cake

Waterproof boots and a down coat are standard issue for those who live with the grey skies, drizzly rain, and the cold weather winds of Seattle. However, when the sun occasionally breaks through it amazes me how quickly rain gear is shed and the mood and disposition of Seattleites lighten up. Once the sun disappears behind a thick blanket of grey clouds thoughts turn immediately to when the next time the sun will appear. Well, we recently got a sneak peak of sunshine, and to add more hope six fully bloomed bright yellow daffodils are now displaying their splendor along the edge of our lawn. 

Accordingly, I'm now thinking about spring. When thinking about transitioning into the next season I start baking recipes reflecting the change. This week, with several pounds of carrots needing to be used in my kitchen, the answer was right in front of me: carrot cake. 

Today I have a wonderful classic carrot cake recipe studded with chopped walnuts and shredded coconut. It is moist, slightly dense, and perfectly spiced. Topped with a nice cream cheese frosting, this carrot cake is perfect for Easter - or for any occasion. As an added bonus the cake freezes very well, so any leftovers can be wrapped in plastic wrap and stored in the freezer until ready to consume. Just allow the cake to thaw an hour before serving. I typically only bake half a cake and cut any leftovers into small servings which I wrap individually in plastic wrap and store in my freezer. Sometimes I'll grab one and add it to my kids lunches as a small dessert. A 2 x 2 inch serving makes the perfect lunch dessert size. The key to making this great carrot cake is to make sure you grate or chop the carrots finely using a food processor. This cake is a family favorite that I hope will be for your family too!