Skip to content

In search of the best carrot cake

My husband loves carrot cake. We have friends who also love it, so whenever we go out as couples, we split a piece of carrot cake in hopes of discovering the best. So, for this April issue, I revisited some of our favorites––and, of course had to re-sample them all to break it down.

What I discovered is that it is nearly impossible to name just one “best” carrot cake. There are as many opinions about what makes a good carrot cake out there as there are ways to make it.

Carrot cake has a long and fascinating history, tracing its roots back to medieval Europe, where sweeteners were scarce and carrots were used as a natural sugar substitute in desserts. The modern version of carrot cake, complete with cream cheese frosting, gained popularity in the mid-20th century, particularly in the United States, as a moist and flavorful treat. Over time, it has evolved into a beloved classic, enjoyed in restaurants, bakeries and home kitchens alike.

Raisins, walnuts, pineapple and––of course––carrots were among the common ingredients found in most of the cakes, adding both sweetness and texture. Among those we sampled in the neighborhood, several favorites stood out.

Alice + Kate Bakery marinates its raisins in orange liquor, toasts the walnuts in a smoked brown sugar, and blanches the carrots with orange zest for depth of flavor. And that “something special” in the cream cheese frosting is mascarpone. Courtyard Social in Castle Rock layers in its buttercream frosting and shaved coconut and pineapple, then tops the cake with candied walnuts, fresh carrot curls and caramel sauce – it’s a beautiful sight to see. We found a Castle Pines favorite, Trestles Coastal Cuisine, that puts a unique twist with a little heat on its carrot cake:

“It’s already a vegetable cake!” joked owner and chef Jose Espinosa. “We glaze the layers with a jalapeno simple syrup and add minced peppers to our cream cheese icing, sans the seeds and pulp… the hot stuff.” Trestles also substitutes pecans instead of the traditional walnuts.

The Village at Castle Pines resident Yvonne Bailey, founder of Bouji Bean, is known for her sugar-free, gluten-free, vegan carrot cake, packed with fresh warm spices and topped with double buttercream frosting––you’d never guess it was all natural ingredients. Nothing Bundt Cakes in Castle Rock features a carrot bundt with pineapple pieces baked throughout and notes of cinnamon and nutmeg among its year-round cake flavors, offering full cakes and smaller bundtlet and bundtins as well.

We discovered a more unconventional carrot cake on the menu of Tandoori Flames in Castle Pines. Gajar Ka Halwa is an Indian carrot pudding that is made with carrots boiled in milk, and then mixed with sugar, ghee, cardamom and nuts. It is served in a bowl and has the consistency of dense pudding with the flavoring of a traditional carrot cake.

If you are looking for a quick grab-and-go piece of carrot cake, Tony’s Meats and Market and King Soopers both make the grade. For those who prefer a homemade touch, check out our Recipe Exchange.

Whether you are a longtime carrot cake lover or new to this classic dessert, there are plenty of delicious options to satisfy your cravings nearby. The best way to find your favorite is to taste-test your way to perfection.

Alice + Kate Bakery

Courtyard Social

Trestles Coastal Cuisine

Bouji Bean

Nothing Bundt Cakes

Tandoori Flames

Tony’s Meats and Market

King Soopers

Article and photos by Terri Wiebold

CPC

Posted in ,

Tags

Recent Stories

Archives