I can clearly remember the first occasion on which I was introduced to carrot cake.
It was a family gathering in our old, ranch style home. I was six years old, wearing my favorite dress: a black, pink, and teal number with voluminously ruffled short sleeves and a full skirt, ideal for twirling. I sat next to my mother, whose seat was at the head of our dining room table. After a meal throughout which I no doubt subsisted on challah and chocolate milk, my mom strolled in with dessert in her hands.
The cake was rectangular and visibly moist. Its color was a rich brown, somewhere between a coffee and a chocolate. My six year old brain was perplexed: dessert only meant chocolate, and while this appeared to resemble a chocolatey cake, something seemed a bit off. I posed the question to my mother and was greeted with the reply, “It’s a carrot cake.”
A carrot what? Carrot? And cake? What and why!?
Times have changed. Carrot cake now contains many of my favorite flavors, and the vegetable ingredient is just a bonus. Of course, I’ve also learned that just because something includes vegetables, it might not be healthy.
Thankfully, there are many alternative preparations for every day enjoyment. And on occasion, a slice of real carrot cake, thick with cream cheese frosting and dusted with a touch of coconut is certainly healthy – for the soul.
Have you grown to love a dessert you previously disliked?