The first time I heard of carrot cake I was, obviously, revolted. Carrots! Orange vegetables with their very distinct and strong flavour in a cake! Impossible. Gajar ka halwa was made barely palatable only by the addition of obscene amounts of ghee. And raisins. How could you put carrots in cake and expect it to taste nice?
Of course, one day, I finally ate some. It was cake, after all, and one thing I cannot resist is cake. What I found was a ridiculously moist, cinnamony cake that made me purr in joy at every bite. I fell in love. Dark and damp, with fluffy white icing, only faintly sweet, with undertones of caramel, and that suggestion of spice. And raisins, of course. I looked for my dream carrot cake recipe for a long time. I found a few good ones along the way, including an eggless one.