Using vegetables in cakes shouldn't work, my brain fights against the idea, but this cake just proves otherwise. It is A-MAZ-ING, and I don't say this lightly as I am a self confessed cake snob. Snobs a bad choice of word i think...i love all cake! But for something to be worth remaking it has to have that extra something that this one truly 100% does
I realise most people probably have a go-to carrot cake recipe, but if you don't already then please do give this one a go! It is delectably moist (that word is one of my cringe words..moist..ew..but as far as cakes are concerned, moist = yummmm) due to having an obscene amount of carrots in it, I did so much research before choosing this one and that was really the winning factor, too many carrot cake recipes have only 2 cups or so shredded carrot, thats not enough! This one is basically a health food in its own right. It has a wonderful texture studded with plump little raisins, a shed load'a nuts and a bit of coconut thrown in for good measure :) Result is that every bite has that little something special that means it never gets boring, rather a dangerous attribute when you have this 3 tiered, cream cheese slathered, utterly irresistible deliciousness in the vicinity.
Are we getting the fact I like this cake? I think I have probably made my point :)
Another wonderful thing about carrot cake is that it is so versatile as everyone has their different preferances, for example I really adore the juicy pop of the raisins so probably would opt for 50:50 raisins to nuts. Whereas my mum, although liking the raisins, would rather have a higher nut content. If you don't like either, leave them out! Not a coconut fan, same thing goes. A can of crushed pineapple is a nice addition too. Really just play around and find your perfect balance, or just try mine out and revel in its moorish scrumminess
