Monday, June 16, 2008

eat more veggies

I love carrot cake, but sometimes there's just too much going on. Pineapple, coconut, raisins, nuts... it skirts fruitcake at times.

Looking for simpler times, I have been eying this recipe I saw for Carrot Honey Cake. I finally made them outsourced their creation (thanks, friend!) in cupcake form for a dinner shindig, and my tummy was glad I did.

I often say that people think they can't cook because they follow poorly written recipes. Ambiguous phrases such as "mix until barely incorporated" or "cook till just done" add anxiety and don't tell the inexperienced cook what to look for. On the flip side, this carrot cake is a good example of a very well written recipe that is concise yet descriptive. At a glance it looks a bit wordy, but follow these directions and you will have a moist, subtly spicey cake with a nice hint of sweetness from the honey. They would be delicious as muffins sans cream cheese frosting, but why wouldn't you want cream cheese frosting?

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