In a bid to supplement my lack of cooking and prevent starvation, I’ve been exploring baking. I have some ingredients that were close to expiry, so I wanted to find a yummy recipe that would use up ingredients like almond and coconut flour. I wasn’t sure that this would taste as good as a ‘regular’ carrot cake recipe, but this blew me away!

Recipe by Kelly at Life Made Sweeter

In many ways, I feel like I’m not careful enough to be a good baker. I don’t use a kitchen scale to weigh out my ingredients, I don’t have a separate dry and liquid measure set, and I’ve always scoffed at instructions to sift ingredients. There was something about this recipe though that drew me to sift my flour for the first time in years, and I credit all the success of this recipe to that extra step. I also subbed out pecans for walnuts, just because I personally find carrots and walnuts to be a better combination, but to each their own.

I ended up sharing this loaf with a few different friends, and it got great feedback from everyone! Someone even asked for the recipe, which is the biggest compliment, except she ended up intimidated by the esoteric ingredient list. I promised her that I would try a few more ‘normal’ carrot cake recipes and get back to her though, so you migh see more baking on this blog in the weeks to come, sorry, not sorry.

Personally, I wish I would have added slightly more cinnamon/cloves/nutmeg, because I didn’t think I could taste enough of the spice in the cake. I was also a little hesitant about the icing recipe, but I guess it’s hard to mess up cream cheese? I was just surprised that there wasn’t any icing sugar involved, which is what I’ve typically seen in other recipes. More maple syrup in the icing might have also helped, so I’ll give that a try if I make this recipe again.

Until next time, happy crafting!