Bill's Big Carrot Cake
Carrot cake is not something I grew up with. Of late it has become more common here in England but I would think of it as an American creation. When I do have carrot cake I like my cake full of bits and bobs so this recipe suited me. It is also lower in saturated fat than a cake made in England as we would use butter instead of sunflower oil and that, combined with the high fibre almost makes it health food .............................. well nearly.
I made two 9" cakes and split them as I do not have 3 nine inch tins of exactly the same dimensions. I sandwiched the layers with the cream cheese frosting and then covered the outside. We made carrot cakes at Easter in school classes and this icing is much thicker than the recipe we used and therefore easier to spread. The cake was delicious but again I found it too sweet - I think I will make the cake again as a loaf without the frosting.