I've always disliked carrot cake. In my experience, it is often too dense, the frosting is usually too sweet, and it almost always commits what I consider to be a major cake felony - it contains chunks of nuts and carrots right in the cake, which messes with the texture in an inexcusable way (this is totally my opinion - I know lots of people like this).
I decided to create a carrot cake that I would like: light, moist, and free from chunks in the cake - all without losing the carroty-ness and nutty-ness that defines a good carrot cake.