Ever since trying carrot cake at a local coffee shop in Tamsui, I’ve been on a quest to recreate it!
My wife has a good handle on the frosting (‘icing’)… but I’ve been making the base with a recipe that I found at Inspired Taste. It’s a great recipe that creates a really moist texture.
I’ve made at least one change to the recipe by substituting yogurt and milk for the eggs, after discovering that my vegetarian mother-in-law loves cinnamon! The combination works really well.
It’s an easy to make recipe. So enjoy!