After much searching and a little panic, my sweet Lord brought us lady Rebecca. We didn’t know each other much but she saw a post I had put in Facebook and contacted me saying she wanted to help. I felt an awful lot of gratitude for this woman. Moreso because when I went in to see her, she had a 6 month old baby on hip!! and a 2 year old running about and still she was like, ‘yeah, I’ll be fine, just bring her!”. You know when you meet these people that make you think they could easily mother the whole world and still be kool. That’s what I felt with her.
So we got to talking and I said, I need to offer you something for this m’lady and after, “ohh noo, don’t worry about it, you don’t have to”, we found out she likes cakes! And my heart went..Oooooo yah!!!! So carrot cake it was and when I was making this I thought she’ll probably think I’ll show up with a cake in a standard loaf tin but ohh boy was she in for a surprise!
So this one is dedicated to m’lady Rebecca for just being superb and a God-send.
Here we go guys, a yummy and super moist carrot cake with not-your-average cream cheese frosting.
This recipe was inspired by the Carrot cake in the Hummingbird Bakery Cookbook with some changes and additions to the original recipe.
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