I’ve never really liked carrot cake. The concept of putting a relatively healthy vegetable inside a dessert just seems like a trick to get you to eat more vegetables. Add on to the fact that many versions contain raisins and the entire concept comes across as a cruel joke. However, as my tastes have matured, I’ve grown to appreciate the subtle sweet flavor of this Cook’s Illustrated recipe, combined with a great tangy frosting. And since I’ve never been a fan of nuts in my desserts, I decided to decorate with edible flowers instead.
