Cake time: 3. 2. 2019
The first thing you notice about this cake is the plating: a slice of pumpkin-carrot cake is served with a pumpkin puree, a scope of mousse and a mint leaf. The cake is rather compact containing walnuts which are—and this is really nitpicking–not distributed uniformly across the slice. It is a bit dry on the edges and bland, which comes as a disappointment. The puree also has an undefined taste. The real star is the creamy, airy mousse. Having a gentle lemony aroma, the mousse melts in your mouth.
While the cake itself is mediocre, the three main components of this dessert complement each other surprisingly well. We confess that the quality-price ratio for this cake is on the low side.
Cake time: 10. 03. 2019
The Betty Blue’s carrot cake comes in big, massive slices. But eating them is, forgive the pun, a piece of cake. The cake has a granulated, moisture texture in which pieces of carrot and raisins—yes, there is a fair amount of raisins in this cake!—are clearly visible among the cake crumbs. The cake is not very sweet, but a royal quantity of sweet, creamy frosting makes up for it. A thin layer of the frosting, its taste enriched by a hint of lime, also separates two layers of cake, making for a balanced overall taste. The cake is decorated with tiny pieces of lime peel and sliced almonds.
It is one of the best carrot cakes out there. The only downside might be that, in an extremely unlucky visit, you get a slice that is not entirely fresh and therefore slightly dry.