Carrots are one of those vegetables that are often described as sweet, which is why carrot cake makes sense on paper. However, if you’ve ever grazed a crudité platter, you know that carrots are a gamble. The non-sweet carrots take a sharp turn toward bitter or downright soapy, and this is not how you want anyone to describe your cake. Instead of crossing your fingers, ensure a better cake by roasting your carrots first. Why roasting worksRoasting veggies evaporates water (excess water from raw carrots is one of the culprits of soggy carrot cake) and, thanks to the Maillard reaction, develops new, delicious flavors. Roasting also encourages caramelization of the natural sugars to occur, so ev
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