Carrot Cakes

I usually don’t choose carrot cake when I have a choice. I always wonder why there are vegetables in a cake. Then I had a slice from Sunday Bake Shop, and it was the best carrot cake I’ve ever had. It was light, well balanced, and not too sweet, and this recipe is inspired by it.

This small batch makes 6 muffin size carrot cakes with a simple oil based batter, a handful of toasted walnuts, and a cream cheese frosting on top.