One of my favourite cakes in the entire world is carrot cake. I don’t eat it very often though because it’s so hard to find a good moist cake when out and about.
I was equal parts excited and reluctant to try the recipe on page 48 because I am so fussy when it comes to carrot cake. The recipe is a very typical example of a carrot cake recipe. Edmonds have used the addition of crushed pineapple to try and fix the issue of dryness with this cake which is quite common.
The flavour of this cake is very very “meh.” It’s not awful, but it’s just not great either. I mean, it’s a pretty typical carrot cake but the problem is that I don’t want typical.
This cake is a bit drier than I like and it doesn’t have enough spice in it (In my opinion).
I want a moist cake that has good flavour; a more complex flavour. I don’t have time for bland carrot cake people and this cake is bland grumps, so as usual I threw myself in to the kitchen and came up with a recipe for you guys which you can find here. This recipe is beautifully moist and has a lovely flavour (if I do say so myself). This cake will last for days in the fridge – that’s if it isn’t 
gobbled up quickly by the troops! It would be a great cake for afternoon tea or to take to a function because you can make it in advance. Now even though the Edmonds cream cheese icing recipe on page 82 is a really good one I have included a cream cheese frosting recipe to go with my cake recipe.
You can find the recipe here.
I hope you give the recipe a try and I would be interested to know your thoughts on it 🙂
Until next time. Happy cooking 🙂