Sigrid.

I don’t think I’ve ever heard that name before. Do you know what it means? Me neither. At least, not the technical definition.

But I know what it means to me: Sweet, creamy, nutty, & delicious.

huh? you’re confused?

Allow me to explain:

Sigrid – I have no idea who she is.

But I do know what she produced at one time.

Take a look:

Helloooooooooooo, Sigrid’s Carrot Cake with Cream Cheese & Pecan Icing.

Wowza.

I found this recipe from Ree, the Pioneer Woman. You can learn more about her by clicking on her name. But you can find the recipe for this delightful cake by clicking here.

Now, she says it is perfect for Easter. I know not when this cake wouldn’t be perfect. Honest.

I made it in a 9×13 pan. See how nice and thick the icing is on top? You know, as a general rule, I really don’t like icing. On all those store bought cakes, I always hope I don’t get either a corner piece or one with a big flower or balloon on top. nassssssty! Exception: cream cheese icing. This was the first time I’ve had cream cheese icing with pecans in it and, boy-howdy, it was tasty! [hmmm…I just realized that “tasty” and “nasty” are spelled the exact same except for the first letter. interesting.]

I highly recommend you making this cake. Today.

I also recommend you finding someone in your vicinity to share it with. Because if you don’t, you’ll find yourself eating large amounts in the span of 3 hours. Ask me how I know.

Nevermind, don’t.

So, if you know what’s good for you {your tastebuds, that is}, you will at once begin grating carrots to prepare for the entrance of this cake into your palate.

Amazing. Simply amazing.

Let me know if you try it!