Let Us Eat Carrot Cake

This moist, dense, flavorful cake tastes even better the day after it’s made and the flavors have had a chance to meld.

Make sure the carrots taste good, the nuts are not stale (or worse, rancid) and the dried fruit isn't as hard as marbles. Nataliya Arzamasova/Shutterstock

By Beth Dooley From Star Tribune

Let’s eat cake—carrot cake. Dense, moist, and homey, carrot cake makes sweet use of winter’s root crops, including parsnips and golden beets, if you have them.