I will have to do this really really quickly – it is 1 1/2 hours past Tuesday and I am sooo tired but will not admit defeat! Another Tuesday, another recipe…and what a recipe it is.
This week’s offering was Bill’s Big Carrot Cake which is quite timely as I have a 4 tier carrot wedding cake next week and was not quite convinced about the recipe I was using…I have now been converted to Dorie’s. I had never heard of putting nuts other than walnuts into carrot cake (I used pecans) or pineapple (didn’t have a distinct taste but I’m sure it added something to the overall loveliness)
This recipe is gorgeous – I halved it because the last thing my house needs right now is more cake hanging around but did what other bloggers have suggested and made the full quota of frosting (also yum and very easy to make)
I had help this week in the form of my youngest sister who I am trying to turn into an apprentice (I am so like Alan Sugar!) – This was her first ‘bake’ and she had a moment of overwhelming pride (her words not mine!)
We made 16 frupcakes (inbetween a fairy cake and a cupcake) and they were mighty delicious!
Husband – Mmmm lovely.
Mum (yes, yet another family member getting in on the act!) – Nice cakes – the frosting is really nice!
Moi – Dorie is queen!
And last but not least…our guest baker, Rachel – ‘Oh I am so proud’ – ‘OMG they are gorgeous’
Ease of making – 10 out of 10
Ingredients used – easy to find, quite a few but not too many 9 out of 10
Taste – 10 out of 10
Amanda from Slow like honey chose this recipe and the recipe can be found on her blog (or in Dorie’s book!) – Have a go!
Next week is Polenta and Ricotta Cake – I will give my apologies now as my workload next week will definitely not allow for extra baking and secondly I don’t like polenta or ricotta!
And that was me doing a really quick post!… hx