Carrot cakes are a staple in my baking repertoire. They may have a lot of ingredients and require a little prep work, but it’s an easy cake to put together and the results are always moist and flavourful. My no-fail recipe is right here.
Here’s one I made for my sister’s birthday a couple weeks back, completely slathered in cream cheese icing.
And here’s a sunflower carrot cake I made earlier this year. I added about 100g of toasted sunflower seeds into the cake batter before baking and decorated with yellow buttercream icing and more sunflower seeds. Put some icing in a piping bag fitted with a large petal tip and pipe two concentric circles on top to build the sunflower.