Save Me, Please! I Am About to Eat an Entire Cake!
Okay, I’ll confess. I am really much fonder of pies than I am of cakes. But I’ll also confess I’m addicted to super-dense, super-moist cakes with killer icing. I will sing the praises of that type of cake, and carrot cake is my favorite of all of them, even beating out chocolate cake for the number one spot. That is really saying something, too, because I am a certified chocolate addict.
I guess the preference was established early in my life when my mother, who could barely boil water, produced cake after aridly-dry cake for every occasion that required dessert. Sunday dinners, birthdays, holidays – all were anticipated with great dread, knowing that I’d be slapped upside the head if I dared complain about the quality of my mother’s baking ability.
So it wasn’t until I was a young adult, out on my own, that I realized that cake could be a good thing. A very good thing. The first time I was offered carrot cake at a party, I almost turned it down. Why, there were carrots in there, and fruit! I could plainly see them. In my family, we had passed around the same sad, unopened fruitcake for 20 years.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Save yourself some time, and scraped fingers – look for pre-packaged shredded carrots in the produce section of your local market.
Recipe and photo courtesy of Trish at momontimeout.com
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