I grew up in a Catholic household with an Irish-American father and a Polish-American mother — Easter at my house was no minor affair. I have fond memories of Easter brunch filled with Polish pierogies, Irish potato dishes and the usual holiday suspects. But the centerpiece of the table was always my mom’s carrot cake. Sweet, rich, and decadent, carrot cake is the perfect way to break your Lenten fasting.
When it comes to carrot cake, my mom doesn’t mess around (and like mother, like son). Delightfully devoid of dried fruit (a fierce controversy in its own right), my mom’s recipe boasts toasted pecans, hints of cinnamon and clove, and loads of shredded carrots, and the final cake is topped off with sweet and tangy, perfectly balanced cream cheese frosting. Oh, and did I mention the coconut-pecan filling?
Are you craving carrot cake now? We’ve got you covered (in cream cheese frosting).