When it comes to carrot cake, the lines have definitely been drawn in my family.

A few of us love carrot cake, and the rest of our family members give us plenty of grief about it.

And, since I was doing the baking, carrot cake it is. But with a twist.

This recipe combines the mild, sweet flavor of carrots with a zing of fresh Louisiana citrus. And, I have to say that this particular recipe is one of the moistest cakes I make.

That could be because the main ingredients — eggs, satsumas, carrots and pecans — all come from the farmers market where local farms sell the freshest goods. 


You can make this as a whole cake, or turn it into scrumptious gifts for hostesses or neighbors. To make individual servings, first find your containers — I used small jars — then just cut the cake to fit and pile on some icing.

No doubt this cake is going to be appreciated by those who receive it — and maybe even by those who turn it into a punchline.

Teresa B. Day is a local food writer and author of the “I Eat BR” blog. You can reach her at ieatbrla@gmail.com.