This cake, which comes from Australian food stylist, magazine editor, and cookbook author Donna Hay is a peacekeeper between the two camps of carrot cake: those chockfull-o'stuff and those where the carrots are barely there. Here, the carrot is present in discernible flecks, neither intrusive nor invisible. The nuts contribute to—rather than disrupt from—the texture as a whole (to continue with our road image, the nuts are speed limit signs, not roadblocks). The cake is moist but not spineless; it's still got a crumb you'll need to chew. And there are no raisins.
I'd make this cake even if it necessitated standing at the counter with my box grater for 20 minutes, reducing each carrot to a little nub. But, perhaps the very best part of the recipe is that it does not, because the entire thing is made in the food processor, which happens to mix together the ingredients to just the right consistency.
The original recipe calls for "1 1/2 cups (225 grams) all-purpose flour." I used 225 grams (and, in my calculations that is closer to 2 cups than to 1 1/2 cups)—but Lauren Locke, our VP of sales, made the cake with 1 1/2 cups (and half the sugar!) with great success. —Sarah Jampel
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.