SWEET AND JUICY CARROT....CAKE

Carrots? In dessert form?  No, this isn't some new fad where just because dessert has a vegetable in it, it means it's healthy.  I will however be honest about the fact - yes, it is a fact - that a well executed carrot cake is a very beautiful, delicious thing to eat. 

Now I know a lot of people think that vegetables don't marry up well with dessert, and for the most part I believe they don't, but I highly suggest people that aren't very experimental with things like this ease themselves into the realm of the unknown with at least a slice.  And for the seriously fussy lot out there, you can always slather on some cream cheese icing before you realise how silly you are actually being and reach for another chunk.

This carrot cake was a little bit special, in that the mixture was made in three batches in quick succession with some serious aerating action.  Extra egg whites were used and folded into the mixture before baking which resulted in a slightly crisp, meringue-like top and a spongy, yet wet cake.  Careful folding allowed the roasted walnuts to bake evenly throughout the cake instead of sinking to the bottom (which I must admit was a source of mild frustration when trying to evenly slice the cake in half).  The icing on the cake - literally - was a not overly sweet cream cheese icing made with minimal butter and icing sugar, spread between the layers before cutting into more-than-big-enough slices that resembled wheels of Jarlsberg cheese from the market.

I may or may not have eaten roughly half of the cake.  Don't judge me.  Instead, use it as an indicator that carrot cake, as I am TRYING to point out, really is very, very delicious.

Just try it once and I'm sure you will agree.