Although carrot cake has been around for centuries, I think of it as the 1970s’ attempt to rationalize dessert.
Come on… it’s dessert! Putting carrots into your cake doesn’t make it any better for you than, say, putting sourdough into it. Together they make a pretty good cake, though. And a nice way to use leftover sourdough starter.
(And if you really want a healthful cake, you can substitute collard greens for carrots, spirulina powder for sugar, and fish oil for vegetable oil. There. Don’t say I never do anything for you.)