Cake or cupcake, carrot

Brinna Sands’s selected carrot cake combines finely grated carrots with toasted walnuts in a cinnamon, ginger and clove batter. Its two round layers are filled and covered with a butter-and-cream-cheese frosting, producing a moist, dense cake.

Vegetable oil, granulated sugar, table salt, four eggs and the ground spices are beaten with baking powder and baking soda. All-purpose flour follows, then the grated carrots and selected walnuts are mixed in just until blended.

The walnuts are toasted beforehand in an ungreased pan. The batter is divided between two greased round pans and baked, then the layers rest briefly before moving to a rack to cool completely.

Unsalted butter and cream cheese are beaten smooth for the frosting. Table salt, the selected vanilla extract and icing sugar follow; milk is offered only if needed to thin the mixture, while additional sugar can thicken it.

Frosting covers the first layer before the second goes on, then finishes the top and sides. The completed cake is refrigerated and brought to room temperature before serving, showing the contrast between its spiced carrot-and-walnut crumb and creamy coating.