At the mere mention of carrot cake, most Penangites would verily point you to a certain famous bakery here (whose name I will not mention). I have tasted the carrot cake there before, and while I do enjoy its moist-NESS and taste overall, there is just something missing from it. I just didn’t know what.
And then just last year, I tasted the Carrot Brownie from another *secret* shop in Penang, and it was served with delicious cream cheese frosting. Now if you know me well enough, you’ll know that I will melt faster than butter in a pan if you give me anything with cream cheese in it. The brownie was very good, but because of it being a brownie, it lacked a little in terms of moist-NESS.
So when I stumbled on the Ultimate Carrot Cake recipe, I decided to give it a try to see how ultimate ULTIMATE really was. Besides, it was a failproof way to get my toddler to eat carrots! 🙂
And it doesn’t just contain walnuts; the cake is jampacked with walnuts, raisins and pineapples too!
The whole process of making and baking the cake (including prep time) took me about 2 hours, minus the time taken to make the cream cheese frosting. I baked the cake in the morning and allowed it to cool down. I only made the cream cheese frosting at night after the kids had gone to bed.
For my first attempt at something I would call a HEALTHY cake, it was very moist, just the way I like it; PLUS the frosting complemented the cake in the best way possible. Ethan only wanted the frosting part, but I managed to sneak in the cake for him too! I have leftover frosting in the fridge too, so that might *encourage* him to eat more!
They say the way to a man’s heart is through his stomach, and so I was certainly very pleased when hubby declared it was VERY good. 🙂