This is the first recipe I made from the book, mostly because I love to bake and also because it looked like a simple but delicious way to use up some lingering carrots in my refrigerator. I made it for a lunch party that I hosted for some friends, and everyone loved it. One thing I will say about this cake, despite what Deborah writes about it being very moist, I found it a little dry and it really needed that ricotta cream to moisten it. If I make it again I will probably reduce the amount of sour cream in the ricotta cream because it tasted a little sour.
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