That pretty much sums up my relationship with one kind of cake - carrot cake. The first time I tried carrot cake, it was a piece of hard, dry cake with an overpowering taste of cinnamon and nutmeg. You can guess why I have stayed far far away from ANY carrot cakes since. BUT, this is different:
I made these Carrot Cupcakes after a good friend of mine treated me to a piece of her birthday cake which is Cedele's Carrot Walnut Cake. It completely changed my mind about carrot cakes, and being me, I wanted to try and re-create this at home.
I searched the internet for some recipes, and finally decided on this recipe from FoodNetwork. According to some of the reviewers, this cake has the problem of difficulty in unmoulding. To avoid this, I made them into cupcakes and had no problem at all.
These cakes turned out really well I must say. It's very moist and soft, with a right hint of spices. They are not very sweet on their own, but when topped with the cream cheese frosting, the sweetness is just nice. The chopped walnuts also added a nice crunch to the soft texture.
By the way, can someone tell me why carrot cakes are almost always frosted with cream cheese? Every recipe I've searched pairs these two together. Not that I'm complaining though.