Can a cake be moist yet light at the same time? Isn't that like asking a woman to be skinny and curvy? Yes, ideal women do exist, and so do ideal cakes.
I'm not that into cakes and neither is the rest of my extended clan. We find most cakes too rich and filling, especially after a heavy meal. And our meals are always heavy when we get together!
But there's one cake that has everyone's approval: Angela Nilsen's Carrot Cake, from The Ultimate Recipe Book. We love it 'cause it's really moist yet really light. No one needs any strong Chinese tea to wash down this yummy babe!
Before I found Angela Nilsen's recipe, we always had lots of leftover cake whenever we had a birthday do. To cut down on the wastage, we even tried having a small little cake once. But a crowd of 20 people singing happy birthday around a tiny six-incher was so miserable it was funny. That has become one of our most memorable birthday parties 'cause we laughed so hard we were bent double.
Now, we don't have a wastage problem anymore. We take turns to bake Angela Nilsen's Carrot Cake, and it's beautifully done every single time. It's so easy it doesn't matter who's baking it, and there's never any leftover. If there were, it keeps really well apparently and is even better after a day or two.