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Hunting down that outrageous carrot cake!

LizGraphix | Apr 6, 200810:39 AM

For three years I have been going to both Alcove (Los Feliz) and Aroma (Studio City) at least once a week. One of the biggest draws for me has been the carrot cake. It's two layers of the most loaded, moist cake (lots of actual sweet carrot, raisins, chopped walnuts and spices), with a very generous layer of sweet cream cheese frosting on top and between the two layers. It was (next to mom's) the most perfect carrot cake I have ever had.

But at Alcove it is no more. They have switched bakers!! And while they say that their customers prefer the new version, I find the cake void of raisins (which made it so sweet and moist) and sadly lacking in carrot. The frosting is very obviously made with a salted butter; the saltiness being obvious on first bite.

Happily; though it's a bit of a drive because I live in Los Feliz, I can still get the original carrot cake at Aroma - who actually carries three different kinds of carrot cake (bundt, the original 2-layer and the new 3-layer). Though there is a link between these two cafes, they each maintain their own set of vendors.

But here are my 2 big questions:

1. Who makes that outrageous 2-layer carrot cake, still sold at Aroma?

2. Which do you prefer? (The original 2-layer, or the new 3-layer)

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