Today is my mom’s birthday and being the thoughtful, loving and caring daughter that I am, I made her a carrot cake – from scratch.
This year I followed along with the recipe from Food Network with the exception of a few things such as pastry flour (All Purpose will have to do), omitting salt, not using a sifter (mine died T^T), using a 13X9 instead of three 9″ round pans and not following the time guidelines. (24 hours before frosting the cake??! Not happening. ) The carrot cake is topped with cream cheese frosting and walnuts – and of course I had to do the obligatory carrots on top. 😀 Since the batter tasted so good I am confident that when it’s time to serve, the completed cake will taste even better! 🙂