pexelsIf autumn had a favourite dessert, it would surely be a classic, moist carrot cake. Whether you’re serving it with afternoon tea or enjoying it as a sweet breakfast treat, it’s an ideal dish.Getting the recipe right though, is essential. Chewing into dry cake with bits of stringy carrot is a little less autumn vibes and a little more awful vibes. Sorry.HuffPost UK spoke with Kathleen McShane, owner of Bavarian Bakehouse to ask for her secret to a perfect carrot cake and she very generously shared her recipe with us as well as a handy tip for getting the most out of your bake.McShane said: “Carrot cake isn’t just about the sweet grated carrot and warm spices; it’s the balance of flavours that makes each bite deliciously unforgettable.”We couldn’t agree more.Your new go-to carrot cake recipeFor the cake itself, you’ll need:350g grated carrot113g self-raising wholemeal flour113g plain wholemeal flour2 tsp cinnamon1 tsp ginger0.5 tsp nutmeg1 ts