Isn’t this a yummy photo? And the best part, the “real” thing tasted just as good as this looks. 😉
Joe made one of these luscious carrot cakes for my birthday and YES, I did indulge in a piece and enjoyed every bite. After all, ME month isn’t about total deprivation, ya know. 😉 And speaking of ME month, it’s going very well. I have been sticking to all my resolutions and am feeling much better already. More energy and the jeans are loosening up! 😉
I am not a big dessert fan at any time but when it comes to the occasion/occasional piece of cake, it’s just got to be homemade.
Baking cakes brings back such happy memories for me. My mom didn’t like cooking much but she was an expert baker. Many a year she walked away with top honors at our local fair for her amazing (and of so pretty) cakes.
In my opinion “simple pleasures” don’t get much better than this!
And this time, I got to sit back on the sofa and just wait for the tasty results to arrive. And speaking of good bakers, Joe has really come along with his abilities for cooking and for baking too. He said that this one was… ahhhh….“baked with love”. No wonder it tasted extra special!
I am including the recipe link and my “tweaks” and also an icing recipe I created, at the end of this post. Do let me know if you give this one a try. And in the meantime, try putting this pic. on your computer screen as the desktop background. I’m guessing if you do, the “real” thing will be coming out of your own oven and soon. 😉 Enjoy!
As with most recipes, I did a bit of tweaking and in the case of the cake, make half the recipe (measures can be adjusted right on the Allrecipe site, I use 8 servings instead) and made the following easy but rich and creamy icing to finish the cake:
Easy Cream Cheese Icing
1- 8 oz. block light cream cheese
3 Tbl. pineapple juice
1 Tbl. lemon juice and the zest of one lemon
4 Tbl. liquid honey (or a bit more, to taste)
coconut shreds and/or crushed pecans for topping .
Combine icing ingredients thoroughly and allow to chill in refrigerator at least one hour to firm up. Ice cake and add desired toppings.
For the 8 serving size, I used an 8″ x 11″ pan and reduced baking time to 45 minutes. Other changes: Omitted raisins used pecans instead of walnuts and reduced sugar in cake slightly, to taste. This recipe is a keeper!