Carrot Cake*

This version of the classic cake incorporates no less than a pound of freshly grated carrots, making for a cake at once light in texture but rich with carrot flavor and bursting with color. Riva uses bread flour instead of cake flour to provide a firmer structure, offsetting all of those carrots. The cake is frosted with a fresh cream cheese frosting, which complements with a gentle tang.

Total time: 1 1/2 hours, plus cooling and chilling times

Each of 16 servings: 619 calories; 6 grams protein; 78 grams carbohydrates; 1 gram fiber; 33 grams fat; 14 grams saturated fat; 115 mg. cholesterol; 248 mg. sodium.

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