Classic carrot

I feel bad. I have neglected you. How about I make it up with a nice carrot cake? I haven't shared any of my baking for a while and I feel it's time to bring out a classic.

If you search the Internet many a carrot cake recipe comes up some with nuts. Some with lemons or oranges and some with whole meal flour. However I chose this basic recipe: http://www.glutenfreestudentcookbook.co.uk/2012/05/06/im-back-gluten-free-carrot-cake/
I followed the recipe apart from the nuts which I replaced with raisins.

The cake used vegetable oil instead of butter, which I was initially a bit hesitant about but actually turned out well. You couldn't taste the oil, and made the cake light and moist, which is what I prefer in a carrot cake.

I decided to use a standard vanilla buttercream with a little bit of honey and cinnamon mixed in to fill the middle and cover the top of the cake. Many recipes call for cream cheese frosting but I find this particularly heavy and can overpower the subtle flavours and textures of the cake.

For a comeback cake this was a perfect choice. It made an entrance, was thoroughly enjoyed and left with dignity. Isn't that what every comeback should do?!