For years, my favorite cake has been carrot cake. Every birthday, that is what I request. Historically, it is my grandmother’s carrot cake that I really want—with golden raisins, home-whipped cream cheese frosting, and frosted with pecan bits. Of course, these days, my aunt has taken up my grandmother’s mantle. However, in quarantine, I can’t really see my aunt...or that carrot cake.

Last week, I decided with all the free time on my hands, I would make a carrot cake. Because I live alone, I am very particular to not make or buy desserts too often because who will eat them all? Me. Following this logic, I did not want to a rich carrot cake that I would resent when I devoured 10,000 calories in three days—or less. I opted for a healthy recipe I found online where the cream cheese frosting was really just nonfat Greek yogurt, nonfat cream cheese, and maple syrup (truly, the frosting was one of the best parts of this recipe).

The rest of the recipe didn’t seem too dramatic.