Classic Carrot Cake

Carrot cake has medieval European roots, when carrots were used as a sweetener during times of sugar scarcity, but it became a distinctly American dessert phenomenon in the 1960s and 1970s, when it appeared on restaurant menus across the country as a wholesome-seeming treat. Its pairing with tangy cream cheese frosting became the definitive American version.

Moist, spiced, and topped with tangy frosting

Grated carrots and warm spices are folded into a moist cake batter, finished with a rich cream cheese frosting.