For years I baked and ate carrot cake somewhat mindlessly. My own recipe was good but to be honest, if you took out the nuts, cinnamon, raisins and cream cheese icing, it and all other carrot cakes barely had any flavor. Why should it? Oil is tasteless and you no sooner would put raw sweet potato in sweet potato muffins or raw pumpkin in pie than use raw carrots in a cake. WHY didn't I think of this before? Plus oil keeps things moist but it's not a taste carrier as butter is. Then I thought: aha! WHY put raw carrots in a cake? And why tasteless oil? Suddenly, I knew what to do. This cake is mouth-watering, best-ever carrot cake you’ll ever have. The soaking syrup is optional but it’s a pastry chef trick that ensures this stays moist for days. The only negative about this cake is that it took me so long to fix the obvious! Enjoy.
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Hi there, fellow home and pro baker and fan of great recipes….