These days I have to admit that I think quite a lot about food.
It’s almost an obsession.
As soon as I’m awake and stumble into the kitchen to get my daily dose of oats for breakfast, I’m pondering what I will have for lunch and/or dinner, what I can snack in between, what yummy baked goodies might be served on Sundays… well, you get the drive. 😉
Luckily so far I manage to not eat everything what pops into my mind or I might have to go shopping for new clothes which under the circumstances I’m not too keen on.
But it’s always there, right at the back of my mind, which is why I literally can’t wait for it to be The Virtual Tea Party again, so that I have a good excuse to bake something (for you of course, I as the perfect hostess won’t take a bite, no, I won’t even nibble at any cake whatsoever!! Perish the thought!)
So today I’m going to serve you one of my all-time favorites, a cake that’s perfect in all seasons, summer or winter, spring or autumn:
The Carrot Cake! (Yes, the use of capital letters is deliberate.)
Who doesn’t love a good carrot cake, all spicy, soft, fluffy and moist at the same time? Okay, the cream cheese frosting can be argued (in my case I love it), which is why I’m going to serve it to you extra if you prefer it as well.
But otherwise I hope you’ll all help yourself to a piece of cake while I pour you tea or coffee.
And don’t get irritated by my little dragon, I promise he couldn’t hurt a fly and will only take a good look and a sniff at your cake. 😉
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.” – Jim Davis