This might very well be the most decadent carrot cake you’ll ever taste.

Picture moist cake with deep, lasting flavor from not just grated carrots, but roasted ones, too. Then, smothered with gobs and gobs of thick frosting made with a ton of browned butter and a load of cream cheese.

You’d expect no less from Nancy Silverton, right?

“Carrot Cake with Brown Butter Cream Cheese Frosting” is from her cookbook, “The Cookie That Changed My Life” (Alfred A. Knopf, 2023), of which I received a review copy.

Silverton, the baker extraordinaire who pioneered the artisan bread movement in Los Angeles, is the only chef to ever be awarded both the “Outstanding Chef” and “Outstanding Pastry Chef” awards from the James Beard Foundation. She is the co-owner of Osteria Mozza, Pizzeria Mozza, and Chi Spacca, all in Los Angeles.

She wrote the book with James Beard Award-sinning journalist, Carolynn Carreno.

The cookbook contains more than 100 recipes, all of them classics that Silverton has tweaked and refined over the years, to come up with the version she considers the most delicious and satisfying.

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