A couple of weeks ago, my husband had been asking for carrot cake. Problem was I had never made carrot cake and I didn’t have a tried and true recipe. Well that was then and this is now!
As I flipped through the pages of my newly purchased premier issue (Spring 2015) of Sift magazine from King Arthur Flour, I came across a carrot cake recipe that looked simple and where I had all the ingredients.
Like most of my baking, I started this two layer carrot cake in the late evening after having tucked in the kids for the night. As you can imagine, I appreciated not having to pull out a loud stand mixer and being able to mix all the ingredients by hand.
I followed the recipe closely however I skipped the nuts and I added currants for more sweetness. I let the cakes cool and the cream cheese come to room temperature overnight. I then assembled and frosted the cake the next morning.
The cake was a huge hit and the whole thing was gobbled up in just a couple of days. The recipe can be found on the King Arthur Flour website with this link.
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