FINALLY, here’s our version of that teatime royalty… Carrot Cake! And jussssst in time for Easter too. It’s a tricky one because everyone has a favourite carrot-cake-style, so let me spell out what ours is like so you can decide for yourself…
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Firstly, there’s lots of carrots — we used at least double to triple the amount of most recipes we tested, simply because we weren’t keen on settling on some sugar + flour concoction. Secondly, we add some walnuts for crunch, sultanas for moisture and warm spices for fragrance — just enough to give your palate a little pep & party, but not too much as to veer towards fruitcake-land. Lastly (and most importantly), we are mucho mucho generous with the cream cheese frosting!!! In our books, there’s no sin greater than a dry & stingy carrot cake… so we’ve decided to err on the side of generosity & ferocious frosting. Alsoooooo, and we’re excited for you to try it, we’re updating the classic frosting with a hint of our favourite ingredient — so you get layers & layers of Burnt Butter(!!!) cream cheese frosting! And just to gild the lily a little (since it’s Easter), the whole is topped with a golden halo of everyone’s fave salty-sweet praline pecans.