Carrot cake has and always will be one of my favorites. But as any carrot cake connoisseur knows (you know who you are), not all are created equal. I’m sincerely disappointed when a cake claims carroty-goodness but one bite into it and there’s only flecks of cinnamon with no appearance of carrots or the likes mixed in. Call this version ‘over the top’ packed with everything that adds moisture, depth and loads of flavor. The citrus side-kicks (a’hem fresh orange juice and zest in the cake along with fresh lemon juice and zest in the frosting) make this layered lovely, top notch! It’s perfect for Easter and the days following when you’re frowning that all the fun is over. Can you say, cake for breakfast? P.S. You may notice the recipe calls for smaller cake pans. Years ago I stumbled upon the best trick — using smaller pans and creating a four layer cake allows for leftover batter to fill a dozen cupcakes! The cake still easily serves 8 large pieces with remaining cupcakes for little guests or those wanting to keep portion controls in check! Its my favorite way to bake cake for company!