PERFECT CARROT CAKE

 Holt, Norfolk I will be kind - I will be kind - I will be kind - I will be kind - I will be kind.  But.......sometimes a café does not make it easy to be kind. So what follows is my very best attempt to be kind. Hubby and I have during the lock down taken a few longer walks around a country park. This time, because the cafe was now open, we had a coffee and a carrot cake - en plein air. I had no great expectations for either. I was disappointed, nor driven to splutter expletives. But, however, there was something very very wrong about this carrot cake. Quite apart from the cake, which we will come too soon enough, it was the butter cream, it had the most odd flavour. Hubby had the same cake as me and he reliably informs me that the buttercream, rather than being made with butter which its name you would have thought made it obvious what the main ingredient should be, was substituted with baking margarine. Yes, I was shocked too, if not jaw droppingly appalled. Hubby is sure it must ha

 Sheringham, Norfolk.. It's one measure of the effects of the lock down on the supply of carrot cakes to review. I'm now reduced to reviewing a loaf!  So here goes. Can a carrot loaf be thought of as a cake anyway? Isn't it just a tray bake by another name? Because if it is I refer you to the Golden Rules, they are not a cake. So I'm struck with force of a mallet ie not that subtly - that this loaf off the Market is not one either. Plain and naked, without any decoration, no marzipan carrot facsimiles, thankfully. Its a loaf that is sliced vertically, so its certainly not a wedge. Cakes are cut in wedges. Therefore this loaf is not a cake. Move on. I'm going to proceed as if I've not just said that, and just take this review as an exercise in culinary largesse.  The texture of this 'loaf' was the correct colour - 'Burnt Sienna'  and certainly in the right ballpark texture wise - a soft rubble. The base had the appearance of being slightly under c