i absolutely love this time of year. the clocks go back, nights draw in, my birthday is just around the corner and the dip in temperature means i have an excuse to buy a new coat. then of course there are the autumn recipes; warming one pots, pumpkin soup, wholesome pies and comforting cakes and desserts with the likes of ginger and cinnamon. so inspired by the spice infused baking recipes over at schwartz, i set about trying out my first carrot cake. this variation on the classic recipe has a couple of extra teaspoons of ginger and a crunchy coconut buttercream topping.
