With Easter Sunday quickly approaching, I’ve been hard at work planning the menu for my family’s lunch get-together. So far we’ve got macaroni and cheese, a ginormous pot of jollof rice, lots of grilled spring veggies and a hefty, succulent prime rib for our main dish. It wasn’t until just the other day that I realized that I hadn’t even begun to think of dessert ideas, but luckily, I remembered there was a recipe I filed away for such an occasion.
Last year, I kept seeing posts about Alison Roman’s Cold Carrot Cake recipe (from her cookbook Sweet Enough) everywhere I went. Almost every mention was a rave review, so I’ve decided that it has to be the star sweet of our Easter lunch. I don’t do boring when it comes to hosting and Alison’s carrot cake recipe promises to be anything but.
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What Makes Alison Roman’s Cold Carrot Cake So Special?
I’ve seen this cake praised by people who admittedly don’t like carrot cake, and I think it’s because of the daring choices Roman makes. In her first bold move, she forgoes nuts or raisins, and as someone who detests raisins in any baked good, that is completely fine by me. In an even bolder move, Alison opts for adding dates to the cake.
The genius thought behind this decision is that dates, unlike raisins, dates, will soften and meld with the cake as it bakes. In some ways, it makes the cake feel reminiscent of British sticky toffee pudding, which I’m so here for.
Another thing that sets this cake apart for me is the spices used in the recipe. Ground turmeric is one of the suggested spices in this cake, and I love that idea because it will give the cake a vibrant golden hue. Finally, as the cake’s name suggests, Alison is adamant that this cake is at its absolute best when served straight from the fridge. It gives the cake “a dense, custardy, almost fudge-like texture,” she says. What more could you want?
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In case you’re still not convinced, here’s what the people have to say about this amazing cake. “I loved this cake so much! The fudgy texture straight from the fridge was 👩🍳💋,” one fan commented on Alison’s Instagram post while another said, “Made it, loved it. 10/10 miss Roman.” “Made it for a party on Saturday & it was a big hit with both the people and the 120-pound dog who stole several pieces,” added another.
How to Make Alison Roman’s Cold Carrot Cake
I usually consider carrot cake to be among the fussier cakes to bake, but Roman’s recipe is refreshingly simple. Preheat your oven to 350°, line a 9-inch cake pan with parchment paper, and grease the pan with cooking spray. Next, mix the dry ingredients in one bowl and the wet ingredients in another.
Using a wooden spoon, stir the grated carrots and chopped dates into the wet ingredients, and then pour the wet ingredients into the bowl of dry ingredients. Mix it all together until just combined. Add some melted butter and oil, and stir, stopping as soon as everything looks evenly mixed.
Pour the batter into the prepared cake pan and bake for 40 to 45 minutes. The top of the cake should be puffed and golden. You can eat this cake plain, but you best believe I will be adding her unbelievably easy cream cheese frosting on top. To make the frosting, all you need to do is mix softened cream cheese, powdered sugar and a healthy pinch of kosher salt together with a fork.
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Tips for Making Alison Roman’s Cold Carrot Cake
- Be an early bird. This cake can be made 2 days in advance, so I would save yourself the drama of scrambling at the last minute and make the cake 1 or 2 days before you plan to serve it.
- Work smarter, not harder. If you’ve got a food processor at home, I would highly recommend letting it do the work of grating the carrots and chopping up the dates. You’ll save so much time.
- The more spices the better. I plan on using a bit of each of the three spices that Alison suggests choosing from in her recipe: turmeric, cardamon and ginger. I think these three spices will pair really nicely together and create a delightfully bold-flavored cake.
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