Grandma’s Carrot CakePhoto Credit : Katherine Keenan
This carrot cake won first prize in a Yankee recipe contest more than 70 years ago. Fondly titled “Grandma’s Carrot Cake” by the original recipe writer, this dessert retains its homey charm in our revamped version below, which has a few new twists for modern cooks. A luscious frosting made with rich cream cheese and browned butter (made by simmering the butter until the milk solids caramelize and take on a nutty flavor) perfectly complements the cake’s spices, which we bumped up for added flavor. We also swapped the round layers to a time-saving 9-by-13-inch format that rises well and slices cleanly, thanks to an egg-rich batter. The result is a simple, flavorful cake that you can serve for breakfast or dessert—after all, it’s at least part vegetable.