I tested a lot of recipes for carrot cake over the years but this is my favorite one. It is moist and tasty and very light and the cream cheese frosting is perfect, with or without cinnamon. You can even skip the frosting altogether though it adds a touch of class to the cake.
I like to make that recipe into cupcakes and even mini ones so the proportions given below are for 6 cupcakes and a couple mini ones. If you want to make a cake in a rectangular shell, for instance, which is great for potlucks, just double the proportions.
This recipe comes from Sally's Baking Addiction's blog. It's homely and yummy - everything that warms my heart. I simply used muffin molds instead of making one single cake so I could freeze some and thaw them when needed for my breakfast or to serve with coffee.
Bridging the gap between California and France, welcome to my French-American cookbook and the best of both food cultures.
Un pied en Californie, un autre en France, voici le blog d'une accro à la culture culinaire américaine et française.
