Carrot Cake

Carrot cake was as hit among 9 adults. The cream cheese icing was light, fluffy and not too sweet. The cake was moist without being too oily and had a really nice balance for flavours. The roasted walnut oil is a must.

adaptations: I don't have a food processor, so I grated the carrots and combined the wet ingredients in a standing mixer with a wire whip. In the frosting I used half full fat cream cheese and half light cream cheese.