![carrot cake with cider and olive oil]()
Not 10 seconds after I hit “publish” on Tuesday’s
fall-toush salad, pretty much out of the clear blue sky, wherever it might be hiding, I simultaneously began craving carrot cake, feeling vaguely annoyed that we didn’t have any around (because I haven’t made it
in six years, maybe?) and more pressingly for the breadth of this site, why I didn’t have what I’d consider a go-to recipe for the kind of hearty, craggy
thud of a carrot cake loaf I want more of in my life. Sure, there’s a
carrot cake cupcake/layer cake in the archives, but it’s a featherweight, for swirls of cream cheese frosting and birthday candle. I wanted breakfast/afternoon snack carrot cake, the kind that comes in thick slices and toasts well with salted butter. In my mind, they’re different. And my mind, as you can gather, ponders these things a lot.
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