Well we’re just back from a fantastic holiday in the South of France featuring beach fun in the Languedoc and then the incredibly wild and beautiful scenery of the Cévennes and Aveyron.
I’ve been thinking about roasted carrots a lot recently – so sweet and lovely when roasted, taking on an entirely different quality to when raw or boiled/steamed carrot.
The well-massed friend up there totally encapsulates my mealtime disposition these days, uncomfortably.
A soft and delicious carrot cake with an easy cream cheese icing (for a 8 inch / 20 cm diameter cake, about 12-15 parts)