Caaaakkeeeee. The sheer mention of the word sends my heart racing, my head spinning and my mouth watering. Fluffy, moist, sweet cake. Yum.
I’m a big, big fan of cakes saturated with fruits or veggies. Eating cake suddenly sounds healthier when the words ‘banana’, ‘carrot’ or ‘orange’ are involved. Don’t you think?
Those cakes don’t just sound healthier though; they taste much better and always, always turn out moist. It’s very hard to overbake this carrot cake and end up with a dry cake. In fact, the longer this carrot cake is left for in the fridge, the more moist it becomes! It tastes better too, I think. Letting the flavours infuse and blend together makes it just that much better.
This cake isn’t your average carrot cake recipe. It’s got coconut, walnuts, raisins and pineapple too, which all make for a very dense, moist and very flavorsome cake. And when paired with cream cheese frosting, I don’t think cakes get much better than this. Try this out for yourself and you’ll know what I’m talking about.