Carrot Cake Experimentation

A few weeks ago, I wrote that I really love carrot cake of all sorts. Yesterday, because of a surplus of carrots, I decided to throw one together using this recipe, the first hit on Google.

I added about a cup of dried dates, chopped, for more sweetness, as well as 1/2 tsp each of ground cardamom, ground ginger, and nutmeg.The flavor was still a little mild. I also used a ring pan instead of a 9″ x 13″ pan.

If I were to make it again, I would also replace 1/2 cup of the white sugar with brown sugar for a more molasses-y taste.

As usual, baking is a continual learning process, so give yourself permission to tinker.

What are your favorite carrot cake recipes?

Update: Because of the website reformat, I’ve lost some of the photos on the site including the ones that used to be above.