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You Bake. You Decide.

Abby Dodge's Classic Carrot Cake

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This Saturday, February 21, FC’s contributing editor Abigail Johnson Dodge will be appearing on Evan Kleiman’s radio show Good Food to talk about the carrot cake smackdown in the latest issue. The article pits Abby’s classic carrot cake, layered with rich vanilla cream-cheese frosting, against a modern update from NYC pastry chef Jehangir Mehta, who dunks his spiced mini-cakes in a carrot syrup, then tops them with a tangle of candied carrot ribbons.

Classic or Update: which do you prefer? Vote here and post your photos of either cake in the Cook the Issue gallery. And don’t miss Abby’s interview this weekend!

 

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Which is your favorite carrot cake in the February/March ’09 Issue?
  Abby Dodge’s classic carrot cake
  Jehangir Mehta’s modern update
  VoteResults  

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  • mabailey | 02/19/2009

    I am sure I would enjoy the traditional recipe but was glad to see the new one since I cannot have dairy products.

  • User avater
    Pielove | 02/19/2009

    The traditional cake is really really good, but I want to give a little love to the updated version. It is delicious, with complex spices, and not smothered in an avalanche of over-rich frosting. It would be perfect for a sophisticated dinner party, where the main course is very rich. It would also be great with Vietnamese food.

    That said, I did vote for the traditional-- my four-year-old daughter made me, as she thinks a cake without frosting is just plain wrong. I think both cakes have their place!

    pie

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