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I LOVE CARROT CAKE. Ever since I was a kid and my aunt used to make this carrot cake at family dinners, carrot cake has sparked a sense of joy in me. Honestly, I think it might just be that I love cheese and carrot cake has cream cheese frosting typically but hey… nothing wrong with that.
“I’m a cook but not a baker.” “I’m not a dessert person.” All (outlandish) claims that food editor, writer, YouTube personality, and baker extraordinaire Claire Saffitz has heard, and adamantly argues in her just-released cookbook, Dessert Person.
In our house, we love this carrot cake so much, we decided it’s our go-to cake for birthdays, Mother’s Day-any celebration, big or small. My 6-year-old declared it “the best cake ever,” and to quote the Eurythmics, who am I to disagree?
While I’m not big on hot takes, here’s one: Cream cheese frosting is the best part of carrot cake. In fact, it happens to be our family’s favorite frosting, and I make it so often, I forget its softer, more spreadable texture compared with its buttercream cousin.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…