Loaf, Loaf, Loafffff What's a weird word
One of my co-worker brought to work a carrot cake loaf frosted with cream cheese icing the other day, and I was absolutely in love with it. It was the first time I tried cream cheese icing. I have to say it brought the cake to a whole new level.
And of course, as a food lover/adventurer, I tried to develop my own recipe within the same week. I quickly found out the secret of a good carrot cake is applesauce. By substitute some of the oil in the recipe, you’ll able to give your carrot cake a much moister texture. On top of that, applesauce gives your cake a more interesting taste.
Did I also mention I make my own applesauce? Yes, if you want to do it right, you do it from scratch!! The good thing about homemade applesauce is that you can adjust the taste of the sauce so it can fit your main recipe. The applesauce I use for this recipe has a little amount of sugar. This allows the natural sweetness in the apples to shine and don’t overwhelm my carrot cake. I also add some cinnamon in my applesauce cause apple and cinnamon are best friends, douuuu. The rule of thumb is one apple makes around a cup of applesauce.
Now, back to the carrot cake itself, I prefer my carrot cake a little bit nutty. I add a handful of chopped walnuts and a tablespoon of pumpkin seeds in my cake. I love the feeling when you don’t know when you will receive the crunchy reward when you bite into the walnuts or when will the pumpkin seeds hit you with its green earthy taste. With that being said, I don’t go crazy with it. It’s all about balancing. I also don’t put raisin in my cake because I think its taste is too powerful for the cake and sometime it will take away the kick of my cream cheese icing.
There are many carrot cake recipes out there. Some are pretty similar, some are completely different. So far, this is my perfect carrot cake recipe. What’s yours? Do you do anything crazy with your cake?
Carrot Cake Loaf with Cream Cheese Frosting