They taste good, they look good, and they’re made by good people — talented bakers from around the world. In honor of National Carrot Cake Day, we’re sharing a recipe courtesy of the world’s cutest bunny, Cleo. The culinary rabbit has a little help from owner Diana Yen, author of A Simple Feast cookbook and the leader of The Jewels of New York, in this Cake of the Day.
The recipe starts by folding in grated carrots and pecans into the spiced batter to create two 9-inch cakes lined on the bottom with parchment paper. Then once the cakes cool, lightly place them together with a layer of light and fluffy cream cheese frosting. Spread remaining frosting on the sides and top of the cake before garnishing with more pecans. The cake will keep for about two or three days if covered and stored at room temperature.