Cooking genes might be the kind that skip a generation….at least in my family! My grandma loves food and is an amazing cook. She’ll eat any type of cuisine, but only cooks Chinese / Malaysian food. I don’t think she’s ever made a Western dish in her life. Her favorite type of cake is carrot cake, and for as long as I can remember, every birthday, mother’s day or any other event where cake was involved, she would ask us to make it for her! Banana cake comes a close second (anyone detect a fruit / vegetable theme here?) I’ve mentioned before that my mum isn’t much of a baker. Included in her limited repertoire is carrot cake, which she will only frost on really special occasions, and even then, only with a very small amount! The only other type of cake she makes is a plain butter cake, so we ate a lot of both growing up!
The cake tasted like the type we ate growing up – not too sweet and with extra carrots. The only difference was that I used a good amount of frosting! These cupcakes are even better the second day when the top of the cake has had a chance to absorb a bit of the frosting. So make extra or remember to put a few away :)
Find the recipe here