My first Carrot Cake bake

_MG_0061In high school two of my good friends used to make a carrot whenever they got together, sometimes weekly. They even once made a carrot cake at one’s family house, then walked up the hill to the others’ and made another one there. For them, a carrot cake meant cream cheese icing. Lots and lots of cream cheese icing! Because that’s what a carrot cake is all about right? A thick layer of glossy, fresh, lemony icing. Yum!

_MG_0006I often wonder who came up with this recipe. Who had the idea of putting vegetables in a cake? Because it is a good one. The carrots offer a subtle flavour to the cake and keep the texture light and moist and not as cloying as cakes with more refined ingredients can be.

_MG_0067I was so impressed by the Edmonds recipe, it turned out really great, exactly as a carrot cake should be. I wish I hadn’t avoided it so long. I think when I was younger I dismissed carrot cakes as I thought there was no way that the batter of this cake would taste good.

The batter was a key consideration for me in my younger baking, I loved licking the bowl, I think it was one of my main motivations for baking, second only to eating the product of course. So a mix without creamed butter and sugar? That was totally out of the question.

_MG_0073Nowadays it’s not only carrots in cakes. You hear about all number of healthy vegetables being corrupted by surroundings of sugary, fatty cake batter. I think my next attempt will be pumpkin, once I get over making carrot cakes that is.

_MG_0090

Are these photos tempting you to try it? Go on… do it. And then invite me over so I can enjoy all the cream cheese icing with you. _MG_0083

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