Today I made an All-American Carrot Cake from page 66. But instead of doing it as a layer cake, I decided to use the recipe to make a carrot Bundt cake.
This cake was so good! It was so moist it just melts in your mouth. I’ll admit that in the past when I’ve made a carrot cake (which is one of Jeff’s favorite cakes in the whole world) I’ve used pre-packaged cake mixes and added a few individual touches to it — the sorta-homemade approach if you know what I mean. Now I’m not against pre-packaged cake mixes, because they’re easy and they often taste pretty darn good, but cakes from scratch are just so much better. You can’t achieve these rich flavors and velvety texture with a cake mix. The cream cheese frosting is easy to make and as we all know, nothing compliments a carrot cake like a sweet, creamy cream cheese frosting. Add a bunch of pecans and you have the perfect cake!
I decided to go with a Bundt cake both because it’s a little easier to put together than a multi-layered cake is and also because Bundt cakes just look so cool! I think I’ll make another one tomorrow to bring to my neighbors, because they’re such nice people and I can’t think of a better way to show your appreciation to good friends and neighbors than giving them a beautiful and delicious carrot Bundt cake! I think that Martha would agree.
