Carrot cake is one of my absolute favourites.
I mean, when else can you eat cake and say it’s one of your 5 a day?
But I almost never have it because it always comes with a veeeeery generous serving of frosting.
And I don’t like frosting.
Obviously, I couldn’t allow that no-cake non-sense to continue.
I tried skipping the frosting altogether – but it simply doesn’t work.
Without it, traditonal carrot cake is quite dry and all in all a bit… meh.
Unless, that is, you add my secret ingredient to your carrot cake.
The secret to the best, moist-est carrot cake?
So obvious I wonder how I didn’t think of it before.
So if you’re not big on frosting, try this carrot cake recipe – it’ll whisk you off you feet!
More amazing pud’ recipes
Crumble in a jar (V)
Vegan chocolate mousse (Vegan, GF, DF)