Erin’s Carrot Cake
Erin is this little five-year-old girl I know, who loves to come and bake with me. Since she’s not too keen on chocolates her favourite cake, which we make either as a cake or as cupcakes, is this version of an old family favourite carrot cake recipe.
This recipe is a merged version of an old Betty Crocker recipe and a version given to me by a colleague several years ago. Erin’s mum asked me to make this cake for her birthday, so I spruced it up a bit and decorated it more in lines with the occasion and ended up with the cover photo version. Not the traditional look for a carrot cake, but just as delicious anyway. I hope you enjoy making this just as much as Erin does, and with Easter coming up soon, this cake is bound to be the perfect recipe for your Easter tea table.
[Note] I doubled my quantities to make a larger cake
As I wanted to make a larger cake, I doubled my quantities and made a Bundt tin version, which took some 45 mins to bake. I had to cover the top of the tin with foil after 30 mins so that the top would not brown too much.
I also halved my cake and spread some of the frosting in the centre and sandwiched it back again before frosting and decorating.
Ingredients
Make sure you have everything ready before you begin putting your batter together Instructions
