Sunday was my good friend Jesse's birthday. At her request, I baked her a delicious carrot cake. To be honest, this was my first carrot cake from scratch. I was a little nervous, but the mini cake I baked off with the extra batter tasted fabulous. I decided to leave out the nuts but throw in a can of crushed pineapple to keep it fresh and moist. The cake is iced in vanilla bean cream cheese frosting and decorated with hand-made flowers and leaves of fondant.