“I’ve always loved carrot cake, so I decided to try making it myself and borrowed this book from the library. It turned out to be much easier than I expected.”
— honto reader review (hamu)

“A book that’s been generating a lot of buzz among carrot cake enthusiasts. It features British-style recipes from as many as 15 different shops, making you eager to try them all and compare.”
— Reader review (quoted from a book introduction platform)

★ Carrot cake is a classic in British tea rooms and is now becoming a popular dessert in Japan. This book focuses on the British approach, covering everything from its origins and history to 15 cherished recipes from beloved shops—all in one volume.
★ The author, Yumi Koseki, studied under Harunobu Akasegawa after graduating from Tokyo Women’s College and has been researching British pastry culture since moving to the UK in 1989. Her previous work, “My Favorite Scones!,” featured recipes from 15 renowned bakeries, and this book continues that format.
★ A collection of recipes from 15 popular Japanese tea rooms and cooking schools. From how to grate the carrots and the proportions of spices to the finer points of key steps, each establishment offers its own unique take.
★ “Carrot cake that pairs perfectly with black tea”—not the American style with heavy frosting, but the British approach: a balance of spices and carrots, a moist cake texture, and ideal compatibility with tea.
★ If you want to recreate the flavors of famous shops at home, you’ll find 15 different paths in this book—each one shared by those who bake this cake every day.

Among the British dessert craze, carrot cake stands shoulder to shoulder with scones in popularity. In the UK, it has long been cherished as a traditional treat in tea rooms and homes, and in recent years it has also become a hit in Japan.

Carrot cake comes in an American style, but this book is based on the British tradition, presenting “carrot cakes that pair perfectly with black tea.” The commentary is written by Yumi Kogane, who is well-versed in British culture. In her previously published book, “My Favorite Scones!” (Seibundo Shinkosha), she also explored the cultural background of British desserts and how to enjoy scones; this time, however, the focus is on carrot cake. From its origins and other historical insights to the latest trends in British carrot cakes, this book has it all.

The main section of the book features carrot cake recipes provided by popular shops and highly sought-after cooking classes that have been consistently crafting authentic British carrot cakes. Each recipe is packed with carefully considered details and delicious secrets. How should ingredients be selected? What is the best way to grate the carrots? And what are the key spice ratios that define the flavor? This book generously reveals the convincing proportions, step-by-step instructions, and the artisan’s techniques. Be sure to try making these carrot cakes at home, inspired by the recipes from these popular establishments where they often sell out.

Yasufumi Mandan
Born in Nara Prefecture in 1975. A graduate of the Tokyo College of Photography, he works as a freelance photographer, specializing in food and outdoor-related magazines and books. He is passionate about fishing and cooking. In 2010, together with photographer Shoji Onuma, he opened the photography studio “Kawauso” in Komagata, Tokyo. In 2024, he relocated to Higashikawa Town, Hokkaido, and in June of the same year opened “Higashi-Kawauso,” a pasta café housed in his home, which has been attracting visitors from afar. His publications include “Sake-goyomi: 365 Days,” “Shimijimi Pasta-chō” (both co-authored with Shoji Onuma under the name “Kawauso” and published by Seibundo Shinkosha), “45 Shoe” (Kawauso), and “Italy for Those Who Love Italy” (photography; East Press). His dream is to open a “café, light meals, and fishing gear” shop in Hokkaido, naturally named “Kawauso.”