What’s Up Doc?

Carrot cake – you either like it or you don’t.  There’s not really an in between, there’s no “Well, I’ll have a piece if there’s nothing else for dessert” or “Meh, it’ll do”.  However, those who do love their carrot cake can very persnickety about it and really, why shouldn’t they be?  If you’re going to take joy in indulging in something, you may as well have it made the way you like it!  Some love it with raisins, some with nuts (and can also be particular about what kind of nut!), some with lots of cinnamon and nutmeg, some without any spices, some like the carrots shredded, while others enjoy the cake with chunks of carrot…….and don’t even get me started on the icing preferences!  There are so many different ways that people enjoy their carrot cake, so when you make one, it’s always a good idea to find out if they do want any “funky stuff” in the cake (ie nuts or raisins) or if they are ok with the traditional cream cheese icing.

When I launched my blog back in October, I ran a contest for my wonderful followers and the winner received a dessert of their choice – whatever they fancied!  Patti Bulleyment was the lucky winner and since her daughter loves carrot cake, that was what I was going to make for them!   There are so many different variations for this simple recipe, but I decided to keep it simple, with no funky stuff added!  Plus, there was a special request to NOT use a cream cheese icing, so I traded it up for a basic whipped vanilla cream topping (which I think was way tastier anyway!)   My secret ingredient though, was adding 1/2 cup of applesauce, which added a bit of sweetness and also kept it moist.

ShreddingMix ready to goPouring the batter

 

 

 

 

I found this recipe on foodnetwork.com and although it wasn’t easy to find a basic recipe, it was worth the search!  I also got some other juicy ideas for more yummy baked goodness on the website!   I packaged up Patti’s tasty cake and voila!  Dessert Dutchess strikes again

                           baked cake     Boxed and ready to go