At Masak in the East Village, carrot cake ($8) is a must-order on the dessert menu. It combines the familiar with unfamiliar in a way that manages to be at once comforting and exciting. With finely grated carrots, the cake is plenty moist and dense, memorable enough to be dessert alone. But if you wait just an extra minute for the kaya ice cream—a heady, fragrant custard of pandan and coconut milk—to melt into every nook and cranny of the cake, it transforms into an almost bread pudding-like dessert, complete with sweet blood orange segments, crushed gingersnap crackers, and a sprinkle of chopped cashews.
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