Carrot cake is an all American classic and a signature of Autumn, with its orange and brown colours reflecting the changes in the trees. We had it as our wedding cake two Septembers ago we love it so much, so I suppose I get a hankering for it this time of year in part out of reminiscing… Here is a photo of that gorgeous wedding cake, made by Sugar Rush Bakery in West Seattle, sadly now closed. It was so delicious!
There are hundreds of wonderful recipes out there filled with raisins and walnuts but I prefer to make mine with apricots and pecans. My recipe doesn’t make as big as the one above but it is just as delicious. Sweet but not sickly and good enough to eat for breakfast. Come on, it’s got veg in it!
Oh, and just a little hint – if you want it to be really moist make the cake the day before, cool it and wrap it in cling film and leave it out, then frost it the next day. If you have time, it’s worth the wait. Doing this allows the flavours and the moisture to develop.
This cake also freezes wonderfully if well wrapped so you can make it far in advance. Just leave it wrapped and out on the counter for at least 12 hours to defrost fully before use and frost it on the day.
Top it with a generous amount of cream cheese frosting and eat it within three days for best results (as if it will last that long!). Refrigerate it if it is at all hot out and you aren’t eating it within the day of making. The frosting will keep up better this way anyway.[SHARE]