This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we’ve made several changes to make it easier and tastier.
While carrots are available all year round, the best season for carrots is in the spring, and in the spring you can often find carrots with their feathery green tops still attached.
(Cue Bugs Bunny chomping on a carrot, “what’s up doc?”)
If you happen to buy carrots with carrot tops, I urge you to think twice before throwing the carrot tops away! You’ve paid for them, and if they are still fresh and green, you may as well use them, right?