The author shares her experience of baking a wedding cake for her mother's remarriage, opting for multiple 9-inch round carrot cakes decorated with bougainvillea. She discusses the evolution of carrot cake recipes, emphasizing the importance of grated carrots, spices, and avoiding overly light cakes. The ideal carrot cake, according to her, should be moist without being oily, dense but not fudgy, and complemented by toasted walnuts. The author also includes fresh ginger for added flavor, while allowing for personal tweaks such as raisins in the batter.
The extra carrots in carrot cake make it more moist and darker, creating a unique flavor profile that distinguishes it from any other cake.
A good carrot cake should be moist but not oily, dense but not fudgy, and it should be loaded with nuts that are toasted beforehand.
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