Yes, please! I love carrot cake and this carrot cake is sublime! The rapeseed oil keeps the cake moist for up to 3 days, though in this establishment it does not get past day two before it has all been devoured! I add a few pumpkin seeds for extra interest and nuttiness, and the apple and brown sugar are part of my secret for ensuring a moist carrot cake. I never used to like sultanas in carrot cake, but soaking them first in either warm cider or tea, makes them more palatable for me as they become soft and blend in with the taste and texture.
Here at the pub I serve the carrot cake with cream cheese sorbet as a pudding. The slightly warm cake drizzled with candied carrots and served with a scoop of cream cheese sorbet alongside makes a lovely, indulgent pudding.
I can already see the