I made this carrot cake recipe last Christmas and have to admit: I had 3 big slices myself!
A sumptuous and moist carrot cake, studded with sultanas and spiced with cinnamon and nutmeg. Instead of the usual cream cheese frosting, however, this calls for a light cream cheese glaze. You can use two 20 or 23cm round cake tins instead of the tube cake tin; simply adjust baking time as necessary.
Don't be afraid to indulge with this low-fat recipe that still tastes great. It's really handy to make this recipe in a muffin or bun tin. That way, you can freeze them individually.
Be patient - this smells fantastic while it is cooking - wait until it has cooled before serving, though!
My grandfather (Sam) was famous for this cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!
An animal-product free, carrot cake. This cake is full of flavour, very moist and light and looks great too! I use vanilla bean pods rather than extract, but extract works just as well too.
Pecans add a lovely crunch to this delcious carrot cake but feel free to leave them out if you don't like nuts. The cream cheese icing is what takes this classic carrot cake to the next level!