A delicious but pricey slice.

Celebrating Carrot Cake Day with a Starbucks-inspired bake that’s everything it should be: moist, warmly spiced (thank you nutmeg, cinnamon, and allspice), and generously studded with walnuts and golden raisins. Finished with classic cream cheese frosting—then taken over the top with a white chocolate drizzle and crunchy toasted pecans. Truly, the icing on the cake.

Having already baked a more familiar, spice-laden carrot cake with cream cheese frosting for National Carrot Cake Day, I turned instead to bolo de cenoura for this month’s bucket list bake—a version that lets the carrots truly take center stage. Milk Street’s take leans into brightness and tropical nuance, incorporating coconut cream and orange zest for a moist, vividly orange, carrot-forward crumb. And crowning it all: an orange-scented dark chocolate glaze that’s just sweet enough—nostalgic, and oddly reminiscent of Sesame Street’s Ernie.

Happy Easter. For a day commemorating the arisen, I thought I had failed the symbolism of the occasion with this rather flat looking cake and that perhaps, I needed to breathe new life into my supply of chemical leaveners? But nope, they passed their fizzing test just fine and the crumb was still nice and moist. Turns out carrot cake don’t rise so much. The irony…

Comes with English parsley ☘️😄

Not bad, although this is very much a 1-person slice for someone trying to cut back.

Not bad. At least, better than lunch.