Rich, moist and delicious, this carrot cake is packed full of goodness – with a good dollop of naughtiness to make it stickily worthwhile. It is beyond doubt the best carrot cake I have ever made or indeed tasted, and I’m sure anyone who has sampled it will agree wholeheartedly.
I was very kindly given the recipe by David from Wern Ganol Smallholding– a small family run smallholding situated on the outskirts of Nelson in the South Wales valleys. All Wern Ganol‘s cakes are made in small batches in their farmhouse kitchen, using produce and eggs fresh from their restored Victorian kitchen garden. Their recipes are tried and trusted family creations that have been passed down through the generations, and are all baked in a wood fuelled oven. All their cakes are available mail order if you don’t fancy making your own.
Give it a whirl and let me know what you think, I’d love to know how you get on.
This recipe is enough for 2x 2lb loaf tins, but I usual make it in a 20cm loose-bottomed square tin – which cuts into 16 squares of cake. A celebration cake can be made by dividing the mixture into 3 x 8oz sponge tins and layering up and covering the cakes with icing and dusting with chopped nuts.
The cake also freezes really well, with or without the frosting.
If you’re at all worried about cooking times for different size tins, I’ve found a great website that might help at http://www.sweet2eatbaking.com/uk-us-conversion/