The constant rain has been a depressing start to the Easter break, and all I want to do is make hearty comfort food and curl up in bed with the latest episodes of Revenge. In my attempt to get into the Easter spirit this year, I spent the afternoon baking a carrot cake – it doesn’t sound nearly as sexy as a luscious chocolate cake that I made earlier this year but it still tastes great! It would be right up your alley if you like your cakes on the moist (sorry) side, and less sweet.
I used this cake recipe from Donna Hay and substituted half a cup of walnuts for the pecans and sultanas. And three large carrots were enough.
For the frosting, I took the caramel cream cheese one from Sticky Fingers Bakery (Frankie issue 50).
Hope you’re all doing well!