A unique twist on an Easter favorite, this carrot cake is stacked with carrot spice cake layers, soft cheesecake filling, milk cookie crumbs, graham cracker frosting and toasted graham cracker.
Growing up, I was never a fan of carrot cake. Why would anyone put nuts and raisins in a cake? It made no sense to me and I stayed away from the traditional Easter cake for years.
I’ve been making her carrot cake for Easter ever since, but when I recently noticed that Milk Bar also doesn’t include nuts and raisins in their cake either, I thought I’d give it a shot and see if it’s another one I should have on rotation.
The carrot cake itself reminds me of a spice cake, with shredded carrots thrown in. The flavor and texture of the cake aren’t overly exciting on their own but the cake is certainly moist and pairs wonderfully with the other flavors and textures from the other fillings.
My favorite part of this cake is the graham frosting and toasted graham cracker crumbs I made from the leftover graham crust recipe. I most certainly will be using both in another cake recipe! Christina Tosi of Milk Bar has come up with a truly unique way of creating flavorful but not overly sweet frostings that taste just like other baked goods in a smooth, silky consistency. Similar to the Apple Pie Cake I love so dearly, she first blends the graham crust with milk in a blender before adding it to the butter and powdered sugar. This gets the mixture nice and smooth, while still allowing a ton of flavor from a normally crumbly and dry baked good to get in the frosting. In the Apple Pie Cake, you blend pie crust crumbs with milk and then add it to the frosting – and it tastes just like pie crust!
I can’t say that I loved the cheesecake filling in this cake. I love it in the Apple Pie Cake but I feel like it was a little too overpowering in this cake. As I ate a slice, I found myself missing the white chocolate frosting from Sweetapolita’s cake, and actually think that would be perfect in this cake.
Overall, it’s a super yummy cake but I think I’ll be making Sweetapolita’s cake again next year. I’m definitely coming up with a cake to use the graham frosting in, though!
I’d love to hear your thoughts on the cake if you make it.