When I was young, I HATED carrot cake. I mean, who wants to eat a healthy dessert?? But as I get older and (theoretically) wiser, carrot cake has really sprouted roots and grown on me (bad puns ALWAYS intended).
Having said that, I was VERY surprised by this recipe. It was originally supposed to have a think layer of fudge, but while I was making it Austin, my fiance, asked me, “Why are you putting on so much frosting?” I began to explain to him the nuances of raw cakes and the philosophical and scientific rational of a two layered cake, but I began to realize that the “just enough sweetness” quality is what makes carrot cake so appealing. Especially for those of us who are sensitive to sweetness.