I think I mentioned it before, but I’m now a regularly contributing poster for the sweet ladies over at Made From Pinterest. Since we’re well into the windy month of March, I thought it would be nice to make a pretty kite-inspired cake topper. My inspiration for this quick-to-make project came from Nikki at Tikkido.

If you would like to see the full tutorial, pop over to the Kite Cake Topper post on Made From Pinterest!

Now, underneath that pretty topper, I have one of my special-make-it-for-every-celebration cakes:  Best-Ever Carrot Cake. My friend Meg requested it for her Coffee & Cravings baby shower, and mom makes me bake one every time I go home, at it was a special order for her & dad’s 40th wedding anniversary.

All the fruit and vegetables in the ingredients ensure that this carrot cake stays super moist, which makes it super good. It’s a pour and mix cake, so it’s pretty easy for anyone to make – and I’m happy to share it with you today!

The Ultimate Carrot Cake Recipe

2 c all purpose flour, sifted
2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 c sugar
1 1/2 cups salad oil
1 (8.5 oz) crushed pineapple
1/2  c nuts
1 (3.5 oz) package coconut
4 eggs
2 cups carrots, grated
1/2 cup raisins

Preheat oven to 350 degrees.

Sift first 5 ingredients together in a large mixing bowl. Add sugar, oil and eggs. Mix well. Add carrots, pineapple, nuts, raisins and coconut, blend thoroughly. Pour into two 9 inch round greased and floured cake pans; bake 35 to 40 minutes. Cool and ice with the best ever cream cheese frosting.

Hope you’re able to whip up a cake, pour a cup of coffee and enjoy a slice or two. Let me know how it turns out!

Don’t forget to visit Made From Pinterest to see the tutorial for this fun Kite Cake Topper!