Although humility is more my style, I’m not going to lie, I make a mean carrot cake. I’m also a tinkerer. It can be hard for me to leave well enough alone. So after years of making the exact same cake, I started  replacing some of the white sugar with brown, upping the cinnamon, browning the butter in the frosting, and adding (more than) a splash of vanilla. And thus, I present to you, a slightly more sophisticated version of my Aunt Diane’s Carrot Cake. But truth be told, you won’t go wrong with either.