MOIST CARROT CAKE WITH LEMON CREAM CHEESE ICING
May 17, 2012 in Recipe
I found this recipe on Nook eatery’s website and immediately after changing some things and making it I wanted to share it with everyone. But I have a no stealing recipes policy and so I immediately emailed Jessica from Nook Eatery and said to her I wanted to write a blog post and share my version of the recipe (gluten-free and other tweaks). Jessica was very kind and said sure she is lovely, isn’t she?
So thanks to Nook Eatery and Jessica for allowing me to take their recipe, turn it upside down and make it my own and share it with you. Some bloggers would argue that I had changed it enough that it could be my recipe now but I got the idea from reading their website and from their recipe – so give credit where credit is due. The bones of the recipe is definitely theirs – but when serving it to family and friends I will claim I made it (baked it) so I get the credit
This carrot cake is incredibly moist and was still moist 4 – 5 days later, so its a great cake for a party or dessert that you can make ahead and keep (especially if you have lots to prepare – the more you can get done in advance the better)
Even though I made the sugar less in this recipe next time I will add even less as I thought it was still to sweet.