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?

Cream cheese!

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!

[amd-zlrecipe-recipe:30]

More amazing pud’ recipes

Crumble in a jar (V)

Vegan chocolate mousse (Vegan, GF, DF)

Cranberry oatmeal cake (V)