Carrot cake is a quintessential dessert of spring. This recipe is moist slightly sweet, and perfectly spiced. It is paired with a rich and velvety cream cheese frosting.
I've gotten used to my afternoon slice of cake with a cup of tea. I'm not sure I will attempt to make another cake for a while. I'd like to remember this one for just a bit longer. The moist coconut cake layers in between sweet velvety buttercream frosting, sprinkled with fresh sweet shredded coconut.
After an afternoon of rearranging the cupboard, I was able to dig up a couple of bags of dried cranberries and some sliced almonds, which were perfect additions to this salad. I added some shallots, sliced celery, a sweet simple dressing of olive oil, garlic, balsamic, and maple syrup. My go-to salad dressing, perfect for all occasions. The amazing thing about this salad is that the flavors settle in and improve overnight
