Happy Easter long weekend! Sadly it's drawing to a close and Sydney has been a washout! Plenty of rain meant plenty of time for baking and in keeping with the Easter theme, carrot cake was destined to be on the menu. Steering clear from chocolate as an ingredient, as if your like me, far too many Easter eggs are being eaten, this cake is instead packed with carrots, walnuts, thyme and various spices that go perfectly alongside a vanilla cream cheese frosting. Trust me these little cakes are definitely worth a bake, whether it's Easter or not.
Bake in a slice tray and then cut into rounds or squares if you prefer. Top with a generous amount of vanilla cream cheese frosting and garnish with pan roasted carrots and walnuts and with a drizzle of your favourite runny honey on top, you can't go wrong.
You may have noticed it's been a little quiet on the blog lately. Work and travel has left me with limited time to answer your emails or to get my bake on so to speak. But as Autumn takes hold, I am looking forward too more time in the kitchen and will be posting a recipe soon that may interest the wine connoisseurs out there. Stay tuned bakers and until then