My favourite version of the Carrot Cake, sans frosting.
Photo © JE Nilsson and C M Cordeiro-Nilsson for CMC 2011
In preview of Valentine’s Day, here’s a culinary limerence of mine for something as basic and unromantic as the Carrot Cake.
My first encounter with this unlikely creation of the baker’s genius was, I believe, in the late 1980s or early 1990s. Possibly at Starbucks or Hard Rock Café in Singapore and in the company of a group of friends, possibly having some influence on my judgment. ‘Unlikely’, because carrots do not immediately strike me as a cake ingredient even today. Perhaps what sold me, was the frosting.
As all who have grown up in Singapore, I was mostly used to white carrots or radish in fried chai tow kway, a dish usually eaten at breakfast in the country.
But biting through the cream cheese frosting, into the coarse, dense texture of the Carrot Cake, the taste explosion I encountered on the fabulous bake treat after just one try had me head-over-heels in love with this creation. And after arriving in Sweden, I just had to learn to bake my own since it isn’t always that the café around the corner from my place has a tray of Carrot Cake for the buying.
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