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Carrot cake: when it’s good, it’s pretty dang delicious, with a decadently rich crumb imbued with the earthy, subtly sweet flavor of fresh carrot. But anyone who’s sampled a bad one will understand how carrot cake earned its reputation among children as an impostor confection—a horrorscape of raisins, chunky nuts, and slimy shreds of orange vegetable.Well, kids, we’re having none of that. To create this moist-and-delicious, flavorful masterpiece, we began by eighty-sixing the raisins, then made the walnuts optional. And there are no shredded carrots to see here. Instead, we juice those taproots, 24 in total, for a much smoother overall texture. Also—and this might take a minute to sink in—we add mayonnaise to the cake. Now, before you go a-gagging, consider this: mayo, like cake itself, is an edible emulsion. It&#39;s made of eggs, oil, and a little vinegar. It won’t add any unwanted flavors to your end results, but it will help you achieve a moist, springy dessert. Another moisture booster? Glycerol monostearate, or GMS. Used in some of the boxed cakes shelved at your local supermarket, this magical powder helps ensure your batter is properly emulsified so you get a springy, super-moist crumb every time. Of course, you can always leave it out if you like. Heck, we’ve already asked you to try mayo in your cake; we’re in no position to be pushy here. But if you’re ready to step outside your confectionery comfort zone, we think you’ll be pretty thrilled with the results. Especially when those results come swathed in a cream cheese frosting brightened by our bright-orange <a href="/recipes/carotene-butter">Carotene Butter</a>. It’s easy to make and sure to attract even the most ardent eschewer of carrot cake.