“Cold Carrot Cake” from “Sweet Enough”

Kirstin: This was one of the recipes that EVERYONE was keen for me to bake. Also with the daylight savings change, baking is a much more of a pleasureable experience as the kitchen is altogether lighter. Roman says you don’t have to make the icing for this recipe but my family were very keen that carrot cake was not carrot cake unless it had that white topping. So that’s what I did. Roman’s recipes have all the ingredient measurements in imperial and metric. But you should be warned that the temperatures remain firmly in the Fahrenheit zone with the cake tin measurements all in inches. That did not stop me though and so for the first time in a long while I baked a cake!



We served it one evening. I had followed her directions for telling when this cake was cooked and even inserted a skewer for assessing when it was done, But even then when I cut the cake it did not seem to be cooked all the way through. She does say in the intro that this book is largely carrot and this is true. But I still expected more crumb around the carrot. Then again it could be me and baking. So I guess I’ll just have to keep baking.