There are probably as many versions of carrot cake as there are cooks who make it. Although I’ve been convinced for years that my family’s favorite recipe for this classic cake,covered with cream cheese icing, could never be surpassed, I recently discovered a new interpretation that I like even better.
When my assistant, Emily Bell, returned from a walking trip to the Outer Hebrides, she called to say that she had tasted a fabulous carrot cake at an inn on this Scottish island outpost. I couldn’t imagine that it would be that different. “Try it!” she insisted. I did and was won over with my first bite. Continue reading