And the only thing that grabbed my interest, if I’m being truly honest here, was when it was topped with an extra thick layer of cream cheese frosting.
Had I known as a kid that carrots add terrific moistness and don’t actually make the cake taste like vegetables, I surely would have embraced this dessert at a much earlier age.
I like to place the cake on a pretty platter, swirl on the cream cheese frosting, and then sprinkle it with a bit more cinnamon.
For the cream cheese frosting: In a medium bowl, with an electric mixer, beat cream cheese and butter until smooth.