I’m weird about carrots. When it comes to fresh carrots, call me Bugs, but once the orange tubers are cooked I want nothing to do with them. Something about the texture and its similarity to baby food perhaps.
Carrot cake, however, is one of my favorite desserts. In fact, I would venture to say, a good carrot cake with cream cheese frosting is one of my favorite foods.
I’ve recently kicked a whopper of a chocolate habit, which has led me to become more aware of my sugar intake in general. While browsing Heidi’s impressive archives, I came across this recipe. I’ve adapted it into my own gluten-free version, though it is so deliciously moist you’d never guess.
If you prefer a more traditional cake with distinct crumb, this might not be your cup of tea. However, given half a chance this cake will surprise you. It’s like … Continue reading