The Power of Carrot Cake
America’s Sweetheart
By Dara O’Brien
Creative Director, Lake Isle Press
Just when I thought there was not one single thing most Americans could agree on I stumbled onto something.
It started when I told a friend I was trying out this new cake recipe, and she said, “When are you inviting me over?” Then I offered some of that said cake (made with butter and eggs) to a (mostly) vegan friend, and she ate a large piece with gusto. Next I brought half of the cake to a small pandemic-pod dinner party, and the next day my hosts texted me three times with their compliments. In making my first carrot cake I came upon a universal truth: if you bake it, they will come.
It’s not unusual to seek stability and comfort from baked goods in chaotic and stressful times like these. Each of us has our preferences and special favorites, but I’ve yet to find anyone who doesn’t love carrot cake. Not too rich, not too sweet, with a nice little patina of healthfulness.
I’m a little late to the carrot cake bandwagon, but I’ve now happily climbed aboard, thanks to my experience baking and sharing this lovely cake from “Jim Fobel’s Old-Fashioned Baking Book.” The recipe is clear and easy to follow, and it turned out beautifully on the first try. The texture was balanced and moist, and the frosting…