This is my mom's carrot cake, unfrosted. She has been making it since before I was born. When I was young, this cake launched my mom's career as stealth pastry chef to some of Philadelphia's best restaurants. She would deliver her desserts in "borrowed" plastic postal tubs, quietly handing them off to porters during each restaurant's pre-service rush. ⁠
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Between cake layers is an addictive pecan filling. Classic cream cheese frosting is slathered on top. The cake (my mom cautions) needs no "fancy" spices. Like my mom, it is steadfast and extraordinary. 🥕 #purplekalekitchenworks