Spring’s popping color calls to mind an orange root that many of us love baked with flour and slathered with sweetened cheese: The good ol’ carrot cake.
While the origins of today’s traditional carrot cake shellacked with cream cheese frosting are disputed, it’s generally agreed that this vegetable-turned-dessert originates with medieval royalty, when carrots were cooked low and slow to bring out the natural sugars for a carrot pudding.
Fans of the modern version fall into two camps: maximalists (plump raisins, nuts, tons of shredded carrot, even shredded coconut) and minimalists (keeping it pure with just carrots).
Most of Westchester’s bakery, restaurant, and diner versions follow the modern-classic model, but some veer off with tantalizing twists and turns. These are a few spots we recommend that cropped up in an informal staff and community survey.
With or Without Nuts, But All Organic: Lulu Cake Boutique
40 Garth Rd, Scarsdale; 914.722.8300
Order ahead at this highly acclaimed cake shop where the cakes are works of sculptural art. It’s a feast for the palate, not just the eyes here. Carrot cake lovers in both camps can be satisfied, especially those who opt for organic. There’s an organic carrot cake with vanilla bean cream cheese frosting and toasted organic pecans. Then for nut-haters (or those with an allergy), there’s a no-nut carrot cake that’s also organic, with plain vanilla bean cream cheese frosting.
Smooth Brazilian Style: Boleria Brazilian Bakery
362 Mamaroneck Ave, Mamaroneck; 914.630.0100
Carrot cake at this bakery is a flavor option in many forms: a two-layer cake, three-layer naked cake, three-layer finished cake, gluten-free cake, bundt cake, pound cake, and cupcakes. Fillings and topping choices include briganache, brigadeiro, or dulce de leche. We recommend a baby bundt carrot cake with briganache, a chocolate frosting sprinkled with chocolate shavings. The carrot flavor is subtle, and the cake’s moist sponge is smooth, unlike the grated carrot texture in American versions.
“That’s the traditional way of making Brazilian carrot cake,” says Carolina Figueiredo, owner of Boleria. To make it, sliced fresh carrots are blended with sugar and eggs until fine, then incorporated into all other ingredients. The result is a uniform orange color, general sweetness, and moist, tender crumb. And chocolate turns out to be a great pairing.
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American Classic: Homestyle Desserts
24 South Water St, Peekskill; 914.737.4659
Expect a classic cake here, a hearty blend of whole wheat flour with walnuts and fresh carrots. The cake is filled and frosted with a cream cheese icing and decorated with piped-icing carrots.
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Diner Dessert: DD’s Diner
191 N Highland Ave, Ossining; 914.236.3779
While many diners carry a similar standard carrot cake, the confection is not often made in-house, as the cakes are at DD’s. And at a $6.99 price point, it’s impressive the cake is made fresh, never frozen and talked about a dozen miles away.
South of the Mason-Dixon Line: Southern Table Kitchen & Bar
39 Marble Ave, Pleasantville; 914.618.3355
This many-layered cake has a heap of cream cheese frosting and is packed with candied walnuts in a Southern style that holds nothing back. If it’s not on the changing dessert menu when you go, it’s worth asking for.
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For Nostalgia: The Snackery Bakeshop
64 Purchase St, Rye; (914) 481-1636
Try the carrot cake twinkie, which is just the right size for an afternoon-pick-me-up with a cup of coffee. It’s filled with smooth cream cheese frosting with a little zig-zag on top.
Pretty and Beautifully Scented: Flowerbake by Angela
494 New Rochelle Rd, Bronxville; 914.632.2253
Choose the moist carrot cake made with fresh carrots and a hint of cinnamon, nutmeg, and cloves. You can go traditional and opt for the cream cheese buttercream frosting or look to the many other varieties of frosting for an alternative combo.
Sweet and Moist: Delite Bake Shop
773, Yonkers Ave, Yonkers; 914-965-4690
Get your sweet, moistened sponge made with carrots and toasted nuts, covered in cream cheese filling and frosting. It’s simple. Why complicate what’s already good?
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For Raisin Fans: Jean-Jacques
468 Bedford Rd, Pleasantville; 914.747.8191
Although many pastries and desserts are French-inspired at this café, patisserie, and bakery, this carrot cake is an American classic, dense and packed with raisins and layers of cream cheese frosting. Fill your craving here.
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