Monday, November 29, 2010

The Thanksgiving Carrot Cake

Adam and I were going to a friend's place for Thanksgiving dinner. With both of us not growing up here, Thanksgiving is not part of our culture. He's been here longer though, so he's gotten the feel of it, and they've had several Thanksgiving dinners and all with his family. As for myself, it is only my second Thanksgiving, having spent the first one is Houston with the Mantarings.

We were going to Fort Bragg for Thanskgiving and Adam's friend John knows that I bake and he asked if I could bake a Carrot Cake. "Well, definitely", I said. I know of a killer recipe from Sarah, I made it once and it was just heavenly. Sarah's Carrot cake recipe is so moist and just delicious!

I made the whole Carrot cake, and frosted it with Sarah's matching Cream Cheese frosting. I love Cream Cheese frosting. They're tangy, not so sweet, a little sour and there's a bite to it. Sarah's recipe calls for two 9x2-in pan, and I made mine on two 8x2-in ones so I had some leftover batter which I made into mini cupcakes. I started baking pretty late Wednesday already so after I finished, it was already starting to get dark and we had to go to Adam's house first for an early Thanksgiving dinner since we were leaving the next day. I brought the mini cupcakes to Adam's house and I am surprised that even the kids loved it! I thought they'd never eat anything with carrots, especially for a cake, but they muched on it like they're eating chocolates.

So with all the running and buzzing that I did before our Fort Bragg trip, I was not able to take a picture of my Carrot Cake. I knew I would not be able to, so I purposely left three mini cupcakes for a picture when I come back. And the mini cupcakes were even better after being left in the fridge for three days. Haha.

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