Carrot Cake

So I've made the first cake. As if you haven't already guessed it's a carrot cake. It's a recipe I borrowed from James Martin, as it happens. Go on, have a drool.

You can't have any.

Okay, well on first taste it's friggin gorgeous. What I love about this recipe is it's not too sweet. What usually puts me off carrot cake is the sickly topping, and I have to say this is by no means sickly but could do with slightly more icing sugar. It is, however, a bit too runny.

I never thought I'd say this, but for once I believe the addition of pecans isn't necessary. It also needed slightly longer cooking in our oven, and I know it won't dry it out because it was beautifully moist.

Right, so a few adjustments to make but I still adore James Martin for this scrumptiously finger-lickin' take on an already tasty classic. And for the cake.

The freezer test is ongoing. If it doesn't freeze well, no one else is getting any of this. Ever.