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)
Cranberry oatmeal cake (V)
Sunday’s cake day! Or at least, it’s one of my favourite excuses to get baking!
I’ve been back home for just a few days and I’ve spent every hour trying to find a way to use up all the vegetables we’ve goten in the garden. However, a tomato cake was hardly a possibility, so I turned to a small bunch of carrots for today’s baking experiment…
Carrot and almond cake (serves 6-8)
250g carrots, 2 big eggs, 100g sugar, 50g self-raising flour, 110g almond flour, 2.5 cL vegetable oil, pinch of salt, a handful of dry cranberries
1. Wash the carrots, peel and grate them.
2. In a big bowl, wisk the sugar and eggs together.
3. Add in the flour and almond flour and mix thoughroughly.
4. Add the rest of the ingredients and mix until thoughroughly combined.
5. Pour the batter into a buttered and floured cake tin and bake for about 35 min at 180°C.
Are you a carrot cake lover? If you have a favourite recipe, send it my way!