Carrot cake

Well, I made the lower fat version today - and jolly nice it was too! :D

I don't like the topping to be very sweet, so I just put creme fraiche on instead. IT was nice and moist - so anyone who hasn't tried it, what are you waiting for?!!

And Happy Belated Birthday, Scotkat!

 

Windy - what size brown sugar packet do you use? Is it a 500g?

 

Urmmmmm.... I make 2 out of a big pack so....yes, 500g would be right I think. Sorry, I'm rather vague Hb! I make in bulk and by eye...which doesn't make for good recipe transferral!! :rolleyes:

 

... mind you, in this house I alway say I "shovel" the food rather than serve it!!!! And I NEVER make one portion of cake mixture, as you can garantee there will be nothing left by morning for the little darling's lunch boxes, so a square footer it shall be this afternoon in the Christmas cake tin....


.... I also love the mix between imperial and metric measures!!!! Go Girl!!!

 

:D I don't do metric!!!! (showing my age!!Get very stressed trying to make curtains in feet and inches and having to buy the fabric in metres!!! Bl**dy Europe!!!) I was looking at the packets when I was writing it down!!!! Like I said, we do it by eye - the only thing I weigh is the grated carrot, as too little and its dry as a bone and too much and its just yak!!!
When I said good sprinkling - I meant really good sprinkling...... that's a big cake!!!