Carrot cake – the cake that you can eat while convincing yourself that you’re getting one of your ‘5 a day’.
It’s my lovely husband’s birthday this weekend – 40-something – and he has asked for carrot cakes to take into work. You’re always the right age to take cakes in on your birthday.
Now this is definitely right up there as one of my all time favourite recipes. And it’s and old one too – probably as many as 30 years old. My Mum was a primary school teacher until she retired a few years ago and 30-ish years ago, one of her colleagues did an exchange trip with a lady in the States. She came over for dinner on her return to share stories of her adventures and brought with her some Carrot Cake, which she had learned to make on her trip. I was hooked. It was everything a cake should be … light, moist, with a gorgeous creamy ‘frosting’ – a term that in those days seemed terribly American!
I imagine that back then, Carrot Cake was a new concept to us in the UK – how exotic to have vegetables in a cake. It felt exciting to be pushing back the frontiers of culinary discovery … and I loved it….