Sara Lee · Desserts
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Carrot cake is a dense, moist crumb by design, and that's what makes it one of the better cakes to freeze. Fat and grated vegetable both hold onto moisture, so it thaws closer to its original texture than a light sponge would. The spice leans towards cinnamon and nutmeg rather than ginger, with walnuts through the crumb for texture. Cream cheese frosting is the tangy counterweight on top, and it softens back into a smooth layer as the cake thaws. Sara Lee's version follows the cafe style, a dense slab rather than the lighter loaf versions that turn up elsewhere. It's sold frozen and sliced once thawed.
