I remember I was talking to someone about carrot cake, and they said with surprising vehemence that vegetables had no business in being in a dessert. I don’t see it that way at all. In fact, when I eat a carrot cake, I don’t even notice the carrots. I like the cinnamon-y, gingerbread-like qualities of the cake itself, and it’s complemented so well by a cream cheese frosting. I guess the carrots add texture and an earthy depth to the cake, but otherwise they could get away with calling it spice cake or something like that.
I had a huge tub of cream cheese frosting left over from my coconut cake project, and so I decided it made sense to utilize it for a carrot cake. Again, I referenced my Joanne Chang cookbook Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe. Surprisingly, I only made one substitution and basically followed the recipe to a t. The hardest part was grating the carrots. I cheated and bought a tub of diced carrots from Whole Foods, and then ran these through the food processor, and they worked out fine. Everyone loved this cake, including my son, which is very important because he is the world’s pickiest toddler. Yet he ate this all up, literally, even though there were strange things like walnuts and raisins in it. This carrot cake recipe from Flour Bakery is on the denser side and is full of texture, almost a border-line fruit cake, but even with all that character, the most suspicious eater will be won over.Read More