Meet the cake that bridges the divide between lovers and haters: our easy, moist carrot cake. Carrots seem like a weird thing to put in a cake, but not if you’re from ye olde times before the advent of processed sugar, or if you’re looking for something that grows abundantly and is rich with natural sugar. Or if you had lived through times when supplies were limited. These days, we don’t rely on the carrots as the sole source of sweetness, but they do lend a flavor layer and moisture content of their own, which have kept this cake kicking around and beloved by many.
Even so, there are many among us who don’t usually think, “Root vegetable? Mmm … that’ll make a delicious dessert!” Especially when you look at a typical slice and there are all these scraggly bits of bright-orange vegetable debris poking out of each forkful. But in our from-scratch carrot cake recipe, the carrots are finely grated, which not only helps distribute their flavors evenly as they break down throughout the cake, but you also end up with much more hydrated, visually appealing crumb. Also to its credit, our method keeps flavors simple, traditional and delicious—without walking on the wild side by adding raisins or pineapple or whatever else (though you certainly could, if you’re an advanced carrot cake connoisseur).
Topping it all, you have the rich, tangy cream cheese frosting. Cream. Cheese. Frosting. Nobody hates that. We challenge you to put a slice of this carrot cake in front of its worst enemy. The only fight that will ensue will be over the last slice. It’s really just that good.