It's been a while, but I'm back! Sometimes things get so busy that I find myself passing on the things that are most important to me- and that's not good. Like writing , photographing, baking, decorating-I'll have to work on that. If we give up on the things that make us feel good, then what's it all for?
This week's selection on Bake Sunday Mornings is a classic carrot cake with a cinnamon cream cheese frosting. Instead of one round cake, I made three little loaf cakes. I found these adorable little disposable pans just recently and bought a few to see how they acted in baking. I love the idea of baking and serving in the same container. I got three of these loaf cakes from the recipe but as usual, they disappeared before I had a chance to go click click. They come in a variety of colors, and I also made three mini challahs in them. So adorable and easy to give as gifts!
Carrot cake is really a classic and there are hundreds of recipes out there. This one, for me, is the best I have tasted. Soft , but doesn't fall apart (contrary to what you see in the photo- really!), moist but not gooey and just the right amount and combination of spices. The frosting is- well let's just say that more than a spoonful was ingested before the cake was even frosted. The addition of the cinnamon is heavenly, not too strong and gives a perfect balance to the spices in the cake- or like I said, straight up!
Moist and full of flavor
