Throughout my career as a pastry chef, I’ve made carrot cake in just about every kind of setting, from four-star restaurants to neighborhood pubs. I’ve made carrot cupcakes for kids’ birthday parties and even carrot wedding cakes. People never seem to tire of it. I think it’s because carrot cake—moist, sweet, and substantial—is nothing if not comforting.
I’ve been fine-tuning my recipe for 22 years, and there are some key details that set it apart. The cake starts with a creamy emulsion. You’re essentially making a sweet mayonnaise with the sugars, eggs, and oils, which you then fold into the dry ingredients. That creamy emulsion ensures an even distribution of the ingredients, which in turn gives you an incredibly moist cake. And instead of raisins, which tend to sink to the bottom of the cake pan, I use dried currants, which are smaller and more apt to disperse evenly. A balanced blend of spices and an especially satiny icing make this my all-time best version of carrot cake.