There are three carrot cake recipes that I rely upon depending on whether a) whole wheat flour is on hand; and b) the audience prefers healthy over sweet. For myself, the recipe with whole wheat flour, pineapple and walnuts from the California Heritage Cookbook is always my favorite. The whole wheat provides depth and a little healthy fuel to burn.
In the absence of whole wheat flour, David Lebovitz’ version from My Paris Kitchen takes the cake, especially in winter. The allspice and cinnamon make it particularly perfect in winter.
For the sweet tooth, I recommend Larousse on Pastry‘s recipe. It’s not overly sweet, but it is more of a dessert than a healthy snack.
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