It always seems that within a week of the weather warming, and April quickly approaching, carrot cake takes over the internet. Seriously? Have you guys been on Pinterest or Facebook recently? It’s carrot cake central.
Well, I’m officially boarding the carrot cake train. And guess what? I’m totally cool with it.
I figured we have more than enough traditional carrot cake recipes to choose from, but scones? Fluffy carrot cake scones that can served at all times of the day? Yes, please. People will judge you if you serve carrot cake with frosting for breakfast, but carrot cake scones with maple cream cheese glaze? Totally acceptable breakfast fare.
See what I did there? You’re welcome.
Truthfully though, I am a huge carrot cake fan. I’d take it over traditional chocolate cake any day of the week.
I can’t even really describe why I love it so much, but the combination of the subtle warm spices and sweet carrot win me over every time. It makes me think of tulips, light sweaters, and the first days of spring.
But really though, have you ever noticed how passionate people are about carrot cake? It is a hotly debated subject. People are very particular about it. Should it contain nuts? Pineapple? Flaked coconut? Almost every single version exists, and has its staunch group of supporters.
And let’s not forget the most hotly debated carrot cake addition of all time…raisins! I’m pretty sure raisins have caused more controversy in the the culinary world than foie gras.