A Slab of Carrot Cake

K recovered from a bad bout of Covid19, and went on a baking binge. Brownies, cakes, macarons, et cetera. She wanted to check on her tastebuds, she said. She didn't lose any sense of taste! She wanted to check if she lost a particular taste for salt or sugar or whatever. The hilarious friend insisted on baking a huge carrot cake and kept a generous slab for me.  

As far as carrot cakes go, this one was a pretty good version. The crumble was just right. K said that the cream cheese frosting was a bit off, because it wasn't her usual Philadephia cream cheese light. I agreed. There is a different in the taste to this one compared to her previous bakes. I generally avoid the frosting anyway because it's always too sweet, regardless. I do like carrot cakes, but it's very tough to find a good one at the bakeries. It tends to be too sweet, too cloying or too crumbly and dry.

There isn't a secret recipe of any sort. As much as K loves to bake, she doesn't bother with re-inventing recipes or experimenting in that way. For carrot cakes, she is fond of the recipe from The Hummingbird Bakery. Ahhhh. I know it! Is it an era thing? In which us 30-something-years-old dessert-loving people know it and have visited the London bakery? She has the bakery's recipe book, and only decreased the amount of sugar used, which is still too much, by my standards. Hahaha. She does have a sweet tooth, so this level of sugar works for her. It also works for the man. LOL He ate most of it, and asked for seconds the next day.