Carrot cake always reminds me of the uni refect, 2nd year. The vegetarian café I’d often go to served the best carrot cake with lashings of cream cheese icing and good coffee. I’d kid myself that carrot cake was good for me, what with all the carrots and walnuts and things.
However. After stacking on 10kg, I realised all that carrot cake (and chips, beer etc) wasn’t really doing my waistline any good so I had to cut back and start doing real exercise instead of just clubbing all night and playing pool all day I remember my student nursing uniforms feeling tight and becoming very gloomy over it, especially after an elderly female patient kindly told me I was a sturdy girl.
I think it’s unfair to blame the carrot cake though and I’ll always have fond memories of it, so here’s my version in a mini form for more, ahem, portion control. It has that lovely soft, spicy texture and flavour you expect from a carrot cake and I didn’t skimp on the cream cheese icing.
It’s appropriate for Easter too if that’s your thing (carrots = bunnies = Easter).