Interesting thing with pictures of my Carrot cakes this month – first one was a delicious two-layer cake with cream cheese frosting… pictures of which unfortunately vanished all-together with the last 2 months of data on my iPhone when I was installing the new iOS. That cake was ultimately sweet, carrot-y with a hint of spice and no butter used in the recipe, but it was gigantic for our small household of two people :) But if that is what you’re looking for, jump right to the end of the post.
Since that cake was so big and sweet, I was looking for an alternative. I’ve made a couple of my favourite Banana Loaf Breads this month and I thought why not make a Carrot Loaf Bread too? Don’t be fooled by the word “bread” – somehow bread vs. cake always wins the “healthy” contest even though the ingredients might be almost same :) But in this recipe I cut back on the sugar, added apple juice, swaped 1/3 white flour with whole wheat and I find that this carrot bread is good on its own without any frosting, especially for those like me who’s watching fats in their diets. I accidentally deleted photos of the batter preparations and was going to at least take a picture of this beautiful and bright carrot loaf cake in the morning, but we had some friends over for tea in the evening and I felt like asking them to put the pieces down for a photo was a bit rude :D So all what was left of it by morning were these two pieces! Well, it is an easy recipe and the method is pretty straight forward. Give it a try if you’re craving a spiced carrot cake with walnuts and raisins.
One more good thing I discovered about Carrot Cake this month – you can bake it in advance for a special event, freeze it and later defrost it and decorate with a frosting of your choice.