Moist and nutty. Ohhhh sooo good!
Continuing along with my throwback Thursday series, Memories of Meals Past, here is today’s contribution:
Last week was my mother’s birthday, so I baked her a cake. She’s not really one for your typical extra-fluffy-sugary-sweet-icing birthday cake, so I made her a carrot cake. My parents had come over to our end of the city to go on an outing with us, but at the last minute, I asked the DH to ask them to come up to our condo, saying that I wasn’t feeling well. They walked in the door and I popped out with candle-covered cake, along with my older sister who was in on the fun. My mum was surprised! And even ate two pieces of the cake, which is quite the compliment. Mission accomplished!
I had used a Canadian Living Carrot Cake recipe, but realized at the last minute that I didn’t have my usual can of pineapple slices in the cupboard. So I left them out. And then when I grated a couple of carrots, I had more than the required amount, by a full cup, so I tossed that in. Because fibre! I also used both pecans AND walnuts, as opposed to just the pecans that the recipe asked for.
How did it turn out, with all those substitutions? Deliciously! And the proof is in the pudding: when my family left after the birthday celebration, there was half a cake in the fridge. When I woke up the next morning, there was an empty platter.
Me: What happened to the cake?
DH: What cake?
Me: The cake that was on this platter!
DH, innocently: There was cake?
*I will admit to eating a slice (or three) the previous night!*
At any rate, this was a great recipe, and I highly recommend it!
Recipe Rating: 5 whisks! (out of 5) <– new feature! Do you like it? Let me know in the comments!
Next Post: Ham and Parmesan Crepes, because this ham, like the never-ending-song, does not end. It just goes on and on my friend.
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