L.A.’s Best on National Carrot Cake Day
Ah, carrot cake, the red-headed step child of the dessert world. Filled with carrots, raisins, walnuts, spices and brown sugar, carrot cake comes off as a dessert for health nuts, one that’s dense and heavy. But done right, carrot cake is a dream, never too sweet, slightly spiced, best when smothered in cream cheese frosting. It definitely deserves its own national holiday, which just happens to be today.
Semi Sweet Bakery’s Carrot Cake
Recipe adapted from Sharlena Fong
For the cake:
4 eggs
1 ¾ cups light brown sugar
1 tablespoon vanilla extract
1 cup safflower oil
2 ¼ cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon ground cinnamon
½ tablespoon ginger powder
3 ½ cups of shredded carrots
1 cup golden raisins
½ tablespoon freshly grated ginger
For the frosting:
2 8-ounce packages cream cheese, room temperature
1 stick unsalted butter, room temperature
1 teaspoon vanilla extract
2 ¼ cups powdered sugar
For more of our favorite carrot cakes in LA, click here!
