Carrot cake with Cream cheese frosting. Recipe again from joyofbaking.com
I love carrot cake, well, any type of spice cake with cream cheese frosting. The flavors range from delicate to explosive in the moist cake and the slight acidity of the frosting is just killer. Last week’s cream cheese frosting was a little too sugary for me, so we’ll see how this one fairs. I’m spending Sunday learning how to make homemade pasta after having passed two in-services on Nan’s tomato sauce (from my homegrown plum tomatoes and basil!). I think a carrot cake is just the right way to end off a multigenerational homemade dinner.
Making pasta was fun, but exhausting. Nan got a kick out of the shapes I inadvertently rolled- I'm rolling pin-impaired, but I did teach her how to take pictures with my blackberry (and she didn't do badly for an 86 year-old).
Ok, so the carrot cake was moist and light and the frosting was insanely good. My family loved it, but I wanted more flavor and maybe even more texture. The pineapple and pecans added some, but it needed something chewy and sweet- maybe dates. It also wanted some spice. The cinnamon didn’t cut it- I’m going to have to figure out how to doctor this guy up in the near future. Due dates are looming for a set of papers and classes are starting again, so a better version of this cake will have to wait.
That said, I definitely passed this recipe.
Looks like Nan had a fun party. You need to get the hand crank pasta maker, they're all the rage plus you can make the younger sibs into slave labor turning the crank.
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