So, my mom decided to get hitched again when I was in my thirties. At that point, I was already knee-deep in the food world, so I thought, why not whip up her wedding cake? Well, cakes, actually. I didn’t want to chance a towering disaster, so I opted for six 9-inch round cakes. I adorned them with bougainvillea blooms, creating a floral masterpiece. Now, there was no debate about the flavor – it had to be carrot cake with orange cream cheese frosting.
Carrot cake, a delightful concoction of oil, grated carrots, and warm spices, always generously topped with cream cheese frosting. The real question is, how much carrot is too much carrot? Recipes from the ’70s called for a modest amount, but over time, carrot quantities have tripled. Strangely enough, carrot cake doesn’t taste like carrots at all! It has a unique flavor profile that keeps you coming back for more.
The more carrots you add, the moister, darker, and earthier the cake becomes. For me, a light-colored, airy carrot cake just doesn’t cut it. It should be dense, moist, and chock-full of nuts (walnuts, please!). Oh, and don’t forget to toast those nuts before tossing them into the batter. Cream cheese frosting with a hint of citrus and toasted nuts? Yes, please!
When, where, and by whom carrot cake was invented remains a mystery. Imagine the audacity of putting grated carrots in cake batter! The ’70s health craze catapulted carrot cake into the national spotlight, making it a staple in many households, including mine. My mom, a health-conscious trendsetter, only ever baked carrot cake. Her recipe, a treasured clipping from a newspaper, resulted in a rich, brown cake with cream cheese frosting that oozed California cool.
Inspired by fresh farmers market carrots and my mom’s upcoming birthday, I delved back into carrot cake territory. After consulting various recipes, I whipped up multiple versions of the cake, each with its own twist. My friends at the coffee klatch were more than willing taste-testers, providing valuable feedback on my carrot cake creations. As my friend Allen put it, the cakes were definitely giving off a “Moosewood” vibe – unrefined and perhaps a tad bit healthy.
Carrot cake, a versatile treat that welcomes experimentation. Toss in some dried fruit, canned pineapple, or even a dash of applesauce. Get creative with coconut, lemon zest, or whole wheat flour. Carrot cake doesn’t judge – it embraces all variations. So go ahead, mix it up, try something new. Carrot cake is a blank canvas waiting for your personal touch.
And there you have it, the humble carrot cake – a beloved classic that continues to evolve, reinventing itself with each new baker’s twist. So, grab your mixing bowl, gather your ingredients, and let your creativity run wild. Carrot cake is calling, ready for your unique spin on this timeless favorite.
