BA’s best carrot cake from Bon Appétit Magazine, May 2016: The Travel Issue (page 62)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Candied carrot coins

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • thekitchenchronicles on July 25, 2017

    This has now become my go-to carrot cake recipe. It's really delicious- super moist and dense, which I love, and great spice. Cream cheese icing is spot on. Wrote it up here: http://www.thekitchenchronicles.com/2017/05/10/carrot-cake/

  • Frogcake on February 12, 2017

    Scrumptious! Will keep this carrot cake recipe in my "best cake" index. I added the rum, which imparted a depth to the taste -no rum taste here per se. I loved the addition of buttermilk which gave the cake a bit of a sour edge and moistness. This was totally in synch with the cream cheese icing. Of course, the texture is great with the usual grated carrot and chopped walnuts. A slice of this cake and a cup of coffee -this is my dream breakfast.

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