Who doesn’t love a carrot cake? It’s just one of those cakes that tastes good and has a gorgeous texture. Because of the carrot, it’s always moist and is perfect for brunch with a freshly brewed coffee.
But here I take your carrot cake next level, with the addition of sour cream, baked in muffin trays and topped with the heavenliest cheesecake-inspired frosting you could wish for.
This also makes two beautiful 8# round cakes, perfect for stacking and decorating with cream cheese frosting.