Jordan: There’s a restaurant near my apartment that sells a four-layer carrot cake with roughly equal parts cake and frosting. It is monstrous and beautiful and impossible to eat in one sitting. My boyfriend and I once split a slice and still almost couldn’t finish it. He picked some up the other day and while it was perfectly fine, all it did was leave me with a craving for better carrot cake. Something not so painfully sweet, and with ALL the things in it.
Kitra: And I, like most people (I hope) will never say no to a chance to eat carrot cake. Or have my house smell like carrot cake. Or have it in my fridge for breakfast. Or dinner.
Carrot cake is one of those cakes that can go in a lot of different directions. Fancy layer cake? Casual sheet cake? Dinner while you type a blog post? Carrot cake has got your back.
The thing is, everyone has a different idea of what it is. Dense or fluffy? Nuts or none? Raisins? How many spices?
Is it just a vessel for cream cheese frosting? Should you actually be able to see the carrots or is this just a spice cake pretending to be healthy?
This is our version of carrot cake. Enough carrots that what you pour into the pan looks more like a carrot slurry than a batter. Walnuts because the cake needs some crunch to break up the density.
Also, raisins! Raisins belong in everything. Those people who complain about raisins being in oatmeal cookies or trail mix because “I thought it was a chocolate chip”? They are wrong.
Chocolate chips ruin the whole vibe of trail mix. I have never been disappointed that something was a raisin and not chocolate. I have been disappointed that it was chocolate.
Point is: if you like a light, fluffy, delicate carrot cake, this is not for you. If you like a chunky, dense, vaguely earthy carrot cake, read on.