You’ve guessed it: individual carrot cakes. What more could you want?
I got this recipe from one of my baking bibles: Nigella’s How To Be A Domestic Goddess. As usual, I’ve written the method to reflect the little changes I made as I went along.
Ingredients (makes 12-16 cupcakes)
Deliciously dense, moist and chewy. Carrot cake with cream cheese frosting.
Months ago, I made a foolish promise to bake all the cakes featured in my first novel, Art and Soul. You can see the other cakes that fall in this category on my Sweet’s Cakes page. And if you enjoy reading uplifting contemporary romance, you can get a copy of Art and Soul on Amazon.
This week I took another step to keeping my word by making carrot cake!
This recipe comes from Mary Berry’s Traditional Puddings & Desserts. However, I did change some of the ingredients. Her recipe has wholemeal flour and muscovado sugar. I changed this so I could use what I had in the cupboard. I also used my own cream cheese frosting recipe.
However, all credit to Mary Berry because I never would have thought of putting banana in a carrot cake; it’s a brilliant idea! I feel I have to underline this because the final product does taste of banana, so if you’re not fond of this ingredient this particular carrot cake recipe isn’t for you. Please note this cake also contains walnuts.