Tag Archives: best carrot cake recipe

The Richest Tasting Carrot Cake — Ever

Destined to be your ultimate carrot cake recipe.
Destined to be your ultimate carrot cake recipe.

This might very well be the most decadent carrot cake you’ll ever taste.

Picture moist cake with deep, lasting flavor from not just grated carrots, but roasted ones, too. Then, smothered with gobs and gobs of thick frosting made with a ton of browned butter and a load of cream cheese.

You’d expect no less from Nancy Silverton, right?

“Carrot Cake with Brown Butter Cream Cheese Frosting” is from her cookbook, “The Cookie That Changed My Life” (Alfred A. Knopf, 2023), of which I received a review copy.

Silverton, the baker extraordinaire who pioneered the artisan bread movement in Los Angeles, is the only chef to ever be awarded both the “Outstanding Chef” and “Outstanding Pastry Chef” awards from the James Beard Foundation. She is the co-owner of Osteria Mozza, Pizzeria Mozza, and Chi Spacca, all in Los Angeles.

She wrote the book with James Beard Award-sinning journalist, Carolynn Carreno.

The cookbook contains more than 100 recipes, all of them classics that Silverton has tweaked and refined over the years, to come up with the version she considers the most delicious and satisfying.

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Carrot Cake Perfection By The Artful Baker

A carrot cake recipe that will replace any other you used to use.

A carrot cake recipe that will replace any other you used to use.


Simply put, “Carrot Cake with Blond Chocolate Frosting” is perfection personified in every single forkful.

Like the creator of this recipe, the uber talented baker Cenk Sonmezsoy, I, too, was skeptical that a carrot cake made without walnuts would prove completely satisfying. After all, I love nuts in almost anything for their added texture, richness and flavor.

But in his cake, you don’t miss the walnuts at all. That’s because browned butter takes its place, getting incorporated into the batter to add a divine nutty aroma and taste all its own. Moreover, the frosted cake gets ringed with toasted pumpkin seeds, which add a big dose of toastiness and crunch.


This dynamite recipe is from “The Artful Baker: Extraordinary Desserts From An Obsessive Home Baker” (Abrams, 2017), of which I received a review copy.

You may already know Sonmezsoy for his award-winning food blog, Cafe Fernando. If you don’t, it’s high time you got to know this Instanbul-based writer, photographer and food stylist, who received his MBA from the University of San Francisco before going to work for a high-tech PR firm.

Ironically, during his time in San Francisco, Sonmezsoy lived in an apartment so small that he never cooked or baked. It was only when he returned to Istanbul that found himself longing for the food he left behind in San Francisco. So, he began baking like crazy, starting with brownies. He started his food blog in 2006, which took off like mad, capturing the fancy of so many influential bakers and publishers that he quit his corporate job in 2010 to devote full-time to blogging.

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