Sunday, 31 August 2014


31 AUGUST 2014

I. Love. Carrot. Cake. It's always my cake of choice when out for coffee, so its a bit weird that I've never made one. Maybe I've been afraid that my own attempt just won't live up to my expectations of carrot cake. That it would be dry and disappointing and leave me questioning my baking abilities...

Well, I decided to bite the bullet this weekend and give it a try - how bad could it really be? As it turns out, not that bad at all! I adapted one of Mary Berry's recipes by adding a handful of sultanas, half a teaspoon of cinnamon, and a splash of dark rum to the cake mixture before baking. I also replaced one teaspoon of vanilla essence with dark rum in the cream cheese frosting. The absence of butter in this recipe and the use of bananas make this cake deliciously moist and naturally sweet - one slice just isn't enough!

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