Carrot cake is one of those recipes that have been all time favourites list! It's a very popular item in the families recipes books and, if you "google" it , you will find many variations of the old-classic recipe . In this post , I would like to share with you my take on it: a spiced up version with a kick of heat!
The main difference among the many versions of carrot cake recipes is the combination of fruits, nuts and spices. I have read recipes indicating the use of pineapple instead of the classic raisins, five spices instead of nutmeg and/or cinnamon. Others suggest to use pecan over walnuts and so on.
Over the years, I have used myself several recipe variations . It has evolved to to what I dare to call my ultimate carrot cake recipe : My carrot cake is spiced up with cinnamon, cloves and freshly grated ginger. I love pairing cinnamon and cloves! they remind me of the oatmeal that both my grandmother and my mother made for me for breakfast when I was a little girl. The ginger brings an awesome kick to the palate that I also enjoy so much and I hope you will love it too.
In terms of fruits, I only use dry fruits: pecan and/or walnuts and I replace the raisins for extra carrots in the batter , for more texture.
You will notice the color of the cake itself is darker than other recipes. This is because I used a very brown granulated sugar from actual sugarcane, which is not very easy to find in the Netherlands, in here, most of the sugar comes from sugar beets.
Usually, I make carrot cake without any frosting, and when I choose to use it, I will go for a zesty cream cheese topping decorated with some nuts. The recipe of the frosting is also included here for you to make if that's your choice. It doesn't matter what you choose to do, I can assure you this cake is super yummy either way !