Carrot cake with pineapple (crushed, drained) and buttermilk and applesauce is dense. No coconut lightness, no walnut chunks... but this cake made my kitchen smell like spiced donuts. Where does that "fry" smell come from? Was it the 2 egg whites, and one whole egg? Was it the mix of spices and a longing for "fry"? I think the next time I do carrot cake, it'll be with some oil. Or butter. The crumb was too dense, and even though my head knew it was "healthy," I wanted something that was more like cake.
I got the golden raisins here at a little shop I stumbled into in Philadelphia. They are sugary sweet -- too much for my taste. But aren't the lovely?
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