Carrot Cake

I made absolutely no changes to Alton Brown’s carrot cake, and it was spectacular. Grating the carrots was the grunt work (thanks, Dad) but otherwise, this cake came together very easily. It popped right out of the spring form pan once it had cooled for a few minutes, and then we got to work on the frosting. Because really, it’s the frosting that makes the cake.

There was plenty of frosting, so we cut the cake in half horizontally to create two layers and spread some frosting in between. We spread the rest over the cake and then let my sister lick the spatula (the cake was for her birthday, after all.) The cake sat patiently in the refrigerator until it was time for dessert on Saturday night, and then we dug in. The cake was just about perfectly moist and sweet. The carrot flavor wasn’t as dominant as you might expect, but after all, it’s dessert.