Dear SOS: I’m hoping you can help me get a recipe. We went to the new Santa Monica restaurant Riva last weekend. Dinner was great, but I was particularly impressed by the carrot cake. Normally, carrot cake is dense, but this cake was light but still had that great carrot cake taste.
Dear Rebecca: This version of the classic cake incorporates no less than a pound of freshly grated carrots, making for a cake at once light in texture but rich with carrot flavor and bursting with color. Riva uses bread flour instead of cake flour to provide a firmer structure, offsetting all of those carrots. The cake is frosted with a fresh cream cheese frosting, which complements with a gentle tang.