Classic Carrot Cake with Cream Cheese Icing Recipe (video)
Carrot cake is a delight. It's typically very moist, has lovely spice flavours added in, and with a classic cream cheese icing, makes a real crowd-pleasing dessert. We turned ours into mini-loaves because it really helps with portion control, and also makes it easier to freeze any loaves you're not going to eat right away, and save them for another day. This recipe called for brown sugar to start the maceration with the carrots, but we decided to go with date syrup (you could also use maple syrup), and it actually made things go a little quicker.
Raisins are controversial in any recipe, we know. We're fully convinced that this is because most people who cook with raisins aren't properly rehydrating them before adding them to cooking or baking, and that's a mistake. That's how you end up with tough and tasteless little raisin lumps in your cooking. Let them rehydrate for a while before you cook or bake with them, and you'll end up with tasty, moist, and plump raisins in your final product. You can even use some flavourful liquid to add a little extra level to your recipe. We always have some rum-soaked raisins ready to go in the cupboard!
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For even smaller portions, make them into muffins (or cupcakes if you prefer!) to really control how much cake you have in front of you per serving! 
