I can’t recall a time in my life when I didn’t like carrot cake. I have probably made more versions of carrot cake in my life aiming for the perfect cake than any other desserts. I am not saying this cake is perfect, but I am saying I think it is really good. Sometimes carrot cake is about the frosting and sometimes it is about the cake, I aim for a balance. This version has a sufficient cake to frosting ratio, but to avoid too much sweetness it is balanced with salted pecan coconut praline, ginger panna cotta, fresh pineapple, and rum raisins. I hope you like it.


common allergies: eggs//dairy//pecans