Over the past 18 months I’ve been writing, cooking and thinking quite a bit about seafood. At this point our cats worship me, my husband and friends avoid me, and my fishmongers know me by first name. Because I’ve been so fish-focused, I’d like to take a break from all-things-protein-rich and savory and talk about carrot cake. Carrot cake seems to be one of the most divisive desserts out there. If you love it, you love a specific type—soft and sweet or firm and spicy, laced with crushed pineapple or pineapple-free, walnut-studded or raisin-dotted, frosted with cream cheese or butter cream . . .. The list goes on. If you hate it, you loathe everything about it but you especially abhor the carrots. As a diehard c-cake hater once said, ‘No matter how sugary a root vegetable may be, it’s still a vegetable. It should not be in a cake.’ Fortunately, my husband is carrot cake fan and not a terribly finicky one at that. Over the years he’s happily endured my attempts to create …