I don’t know where the original recipe for this carrot cake came from – perhaps a flatmate, or an ex-boyfriend’s mother. I only know I’ve been cooking it for over 25 years, making minor modifications along the way. My latest variation is adding orange zest to the cream cheese frosting, and I wish I’d thought of that sooner! At the end of the day, carrot cake is just an excuse to eat cream cheese frosting, isn’t it? This cake is moist due to all the carrot in it, so it keeps well in the fridge for up to a week, if you can resist it that long. For something more than a nice cup of tea alongside, try a Cream Sherry – specifically Lustau East India Solera, a sweet but not cloying blend of Oloroso and PX aged in solera in the warmest part of the bodega, honouring the days when sherry was shipped as ballast from the East Indies to Europe. See video below for another easy sweet treat popularised in the USA.
Orange Cream Cheese Frosting
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