I first found my favorite carrot cake recipe in 2004 when I was searching online at Epicurious for a birthday cake for my husband.  I love the ease of their website and the user ratings.  I can easily see if a recipe is a hit or a bomb and read the reasons why.  At the time, Epicurious’ Triple Layer Carrot Cake with Cream Cheese Frosting was a solid hit with many excellent reviews.  I printed out the recipe and it has been the only carrot cake I ever make.  I’ve made it dozens and dozens of times since and it is always well received.

The Candied Carrot Curls were discovered later from Epicurious’ site.  Some people are allergic to nuts which I’d leave out of the cake.  But the frosted cake without nuts looked huge, white, and very boring.  I’m also not the best cake froster so I didn’t have nuts to draw the eye away from my amateur work.  I tried to figure out how I could dress the cake up without nuts and I found candied carrot curls.  Hmm.  A pop of orange color, edible, and wouldn’t bother people with allergies.  This addition has become a staple for my carrot cakes with or without the nuts.

You can find the recipes for the Triple Layer Carrot Cake with Cream Cheese Frosting at Epicurious here.  Their candied carrot curls (which I highly recommend with this cake) are also at Epicurious and can be found here.