I’ll pick a good ol’ carrot cake over almost any cake, everytime. I love mine slightly on the denser side, chockful of shredded carrots, nuts and dried fruits. Warm and earthy, with a generous measure of spices – cinnamon, cloves and a grating of nutmeg. Sweet, fruity notes from the olive oil. Not forgetting that creamy ivory-hued frosting that would either make or break the cake. Amber honey whipped into the cream-cheese frosting gave just a little floral sweetness without being cloying. Lastly, these cupcakes were topped with a whole pecan each for an edible (and healthy) garnish
It only gets better when reduced to handy single servings, all wrapped up in cupcake liners. No more struggling with getting the perfect slice or having to take out plates and forks. Great for desserts. Breakfast? Even better! Well, carrot cake cupcakes. I’m sold. Continue reading »
