Carrot Cake Perfected

Great texture, a subtle balance of spices, and satiny icing add up to a refined version of a familiar classic

by Greg Case

People never seem to tire of carrot cake, says pastry chef Greg Case. Get his time-tested recipe for a moist cake and satiny icing.


From Fine Cooking 63, pp. 50-51
February 1, 2004

Become a CooksClub Member

to enjoy this article and thousands more

Learn More
Irresistible Cookbooks for Valentines Day Sweets