My first introduction to carrot cake was in school – it was part of the (then) Food and Nutrition Syllabus in Secondary 1 & 2. It was also my first introduction to sweet meeting savoury, the robust hit of brown sugar with cinnamon and all spice. I went on to play with the recipe over and over again through the years. I put in some orange zest, some ground ginger, and now I’m thinking of making a version that’s soaked in honey – though I’m not sure if that’s a great idea.
However, I am happy to present to you here the basic Carrot Cake recipe. It makes one loaf, which is different from my usual round cakes, too. But I always find this cake to be very moist, and cannot keep beyond 48 hours in our humid tropical climate. If you’re making this during cold weather (when you’re blessed to have it), I’d love to hear how the weather helps to keep your cake longer and affects the texture of the cake. Leave a comment! And enjoy the cake 🙂