Carrot cake is any cake made with… carrots. I’ve made carrot cake with pineapple, carrot cake cookies and carrot cake granola but I’ve never combined carrot cake and cheesecake… until now! These carrot cake bars have a carrot cake base, cheesecake swirled with carrot jam in the middle, then carrot crumble on top.
The best type of cake – carrot cake. I planned to make mini bundt cakes but a lack of adequate greasing of my mould left me with half a batch of cupcakes and half a batch of crumbs. After wallowing in disappointment for a while, I decided that when life gives you crumbs, make cake pops!
Unusually, these have chocolate chips and nuts in. If you prefer carrot cake with no nuts, use 80g chocolate chips. I did an even split with 40g chocolate chips and 40g pecans.
My favourite type of cake – carrot cake, condensed into something you can eat for breakfast. This smelled exactly like a carrot cake tastes shen it came out of the oven. Keep it in an airtight container for around a week.
I’ve tried a few variations on carrot cake. Some include other random vegetables such as zucchini. This one has coconuts and pineapple – great for the start of summer.
I love carrot cake and am proof that it is possible to survive entirely from it (long story). This makes 12 cookies.
That’s a zucchini to American bakers. I made some chocolate courgette cupcakes last year which were interesting to try. These are like a cross between a carrot cake and gingerbread, with a fairly strong ginger flavour. If walnuts aren’t your thing, swap them out for any other nut or chocolate chips.