Karmela Padavic-Callaghan
THIS winter, my local farm has been supplying me with carrots in all the colours of the rainbow. After a few chilly months of chopping them up for savoury dishes, I was delighted when the sun returned to New York and basically beckoned me to make a carrot cake (pictured above) instead.
I didn’t grow up eating carrot cake, but thick slices with cream cheese frosting are among the standouts in my early memories of American baking. As a vegan baker, I now make a carrot cake that is a different proposition: it brings out the natural sweetness and…
