Spring is a great time for weddings. Fortunately I haven't reached the point in my life where my social calendar is filled with these commitments but that also means that I'm missing out on some serious cake.
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Lots of bowls for this recipe. Gotta do everything right. |
I learned at an early age that weddings frequently have carrot cake. Even before I knew what cream cheese frosting was, I knew there was something particularly special about the frosting on this cake. Even if I couldn't put my finger on it yet.
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So many great ingredients. Carrots make it healthy, right? |
Flash forward several upon several years and I can venture to make the cake all by myself, without an excuse. Hurray for cream cheese frosting and carrot cake! But I actually did have a reason, we had a barbeque which meant there were lots of people who could eat this cake instead of me just sitting around eating it all by myself. This also meant I didn't get to taste test it but I'm getting better about trusting the baking universe to make things delicious.
I decided that carrot cake is best sans nuts. Apparently there's pineapple and coconut in this cake, whaaaaat?? Transport me to a tropical island. And exactly one bag of carrots. Food processor makes chopping carrots so much safer--and easier.
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The glory of the food processor |
Fun fact: usually when you eat carrot cake, it's cooled. But if you have a room full of people and are in a rush, you eat it warm (you also frost it warm and stick it in the fridge as the frosting starts to melt). It is delicious right out of the oven.
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Bundt pan for the win! |
As usual this came from Joy the Baker's cookbook but she does have a
recipe on her site. Don't fear the carrot cake, it's not as scary as it seems. And if you find yourself at a wedding, begrudgingly or not, just remember: they will let you eat cake.
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I really must learn to frost cakes |
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