Carrot cake is something that I really like. This is a recipe that I have developed over the years tweaking and improving it. You can pretend that you are being a little bit healthy, but as you can see from the recipe it contains a lot of oil and sugar. If you would like to try a healthier version of the cake you can check out my low GI Carrot Cake.

Use your favourite choice of nuts; almonds, walnuts or pecans all work well. This recipe can be made as small loaves as show in the pictures, cupcakes or as a large sandwich cake. I like it with a small layer of icing/frosting if you like more simply double the icing volumes. Takes 45 minutes for the cake and approx 1 hour 30 minutes for the iced version.

I did some research to try and fin out where Carrot Cake came from. This version has certainly been made popular by Starbucks. Carrot cake is thought to be based on Medieval Carrot pudding which was popular in Europe, Germany and the UK. In the UK in was really popular during the Second World War due to rationing. This is definitely a non rationing version.

It gets a big thumbs up from my colleagues at work. Hope you enjoy it.

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