Happy Easter Weekend! I hope everyone is eating a tonne of chocolate and a ginormous roast. I have a classic carrot cake recipe for you today, no frills just a really really good carrot cake and a super fun little lamb cake if you fancy a bit of seasonal baking!
Up until recently I thought that carrot cake was one of the most foolproof cakes, it’s pretty difficult to mess up, the combination of an oil base and the addition of grated carrot means that it’s almost impossible to make a dry carrot cake… almost being the key word here. For my 30th last year I asked my partner to make a cake, I told him to make a carrot cake thinking that surely he couldn’t mess it up, I was wrong. I don’t know what recipe he followed but it was so dry and crumbly, this year I’ll give him this recipe.
I have some controversial opinions when it comes to carrot cake, I’m not a fan of raisins but I love dark chocolate chips in my carrot cake! When it comes to nuts I’m usually a pecan girl but after taking a look at my recent cake recipes and discovering that almost all of them contained pecans, I thought it might be time to give them a rest so I used a combination of pistachios and roasted almonds in today’s cake but use whichever chunks you like!