Carrot Cake Is The Most Searched For Easter Dessert In The South

Easter tends to be all about the ham, or the lamb, perhaps even the deviled eggs, but it’s important to not forget about Easter dessert. Some classics you might turn to are a Bunny Cake, Birds Nest Cookies, or a spring Coconut Cake, but none of these were the recipes the South was searching for most around Easter. Instead, there was one layer cake that came up as the most sought after among our readers (and it wasn’t Hummingbird Cake, can you believe it?). 

Delightfully springy, with a tangy cream cheese frosting, the most searched for Easter dessert in the South was our Best Carrot Cake, and we don't call it our 'best' for nothing.

What Makes Our Carrot Cake Special 

There are few things we think make this cake what it is. One is the crushed pineapple in the batter. Much like our beloved Hummingbird Cake, the pineapple helps keep the cake moist. And if you’re concerned with the cake having a pineapple flavor, don’t worry, you won’t really be able to taste the fruit.��

The other key ingredient in this cake is the coconut. Many carrot cakes opt for raisins, but we go with flaked coconut for texture and added sweetness. It may not be a purist’s approach to this cake, but we think it feels Southern all the same.

The technique that truly sets this cake apart from others though, is the Buttermilk Glaze. The cooked sugar and buttermilk syrup gets poured onto the warm carrot layers, absorbing into the sponge for added moisture and a super tender crumb. It's an extra step, but one that’s well worth it—the cake just isn’t the same without it. 

What Readers Love About This Cake 

Clearly we love this cake, but if you need some more evidence of how good it is just read any of the 45 reviews left on the recipe by readers. For example, Millie Toups writes, “This is the BEST carrot cake recipe EVER!” and we think the caps say it all. 

Of course many readers have let us know in the comments that they have put their own spin on our recipe, and appreciate how flexible the formula is. Some of you have swapped in raisins (or craisins) for the coconut, decorated the cake in candied pecans, added more spices like ginger and cloves, and some of you even turned this layer cake into a sheet cake.

Our favorite review, however, (not that we really pick favorites) is from D. Wright Downs. He wrote: 

“This is the recipe that I was given when I was in the army in Germany by another female Soldier who was from Georgia. I am originally from New York state and had never had carrot cake. I lost the recipe in my military travels. I am delighted to have it again. Thank you so much. The pineapple and toasted pecans make the difference. She put toasted coconut on the frosting which I did when I made it. Made me remember an old friend with whom I have lost touch but who was an outstanding person in my life way back in the day. Again, many thanks.” 

Hold onto this carrot cake recipe, because as you can see, it's certainly a keeper.