- Maggie: I got you a present.
- Sean: [looks in the bag] Two avocados?
- Maggie: Yeah, well, I was tryin’ to come up with a peace offering, so I thought I’d bake you a cake or something only I don’t know how to cook or any of that sh!t, so I thought I’d go to the store and buy you a cake only they’re too expensive and I can’t go to my bakery because I told the guy that his cannolis tasted like cat piss. So I got the avocados, I think they’re ripe. –Rescue Me
Last night Match and I spent Easter dinner with the future in-laws. I made my first ever carrot cake for in honor of the bunny holiday. I was nervous because it was my first carrot cake, and also the first thing I’ve baked for the in-laws. Match’s dad is an amazing chef so I was worried he wouldn’t like it.
It turned out absolutely delicious; however my grandiose plans of making a beautifully decorated cake turned out…differently.
I was going for an Easter egg, but I think it looks like a child attacked it with sprinkles. Next time I won’t be decorating the cake so much.Â Here’s what it looked like before I attacked it with sprinkles.
It was perfectly lovely. Why didn’t I just do a few sprinkles around the edges and leave it at that? Because I’m ridiculous.
See? Doesn’t it look frightening? Hehe. Match saved me from myself by refusing to let me write Happy Easter across the front. Luckily MIL was a little tipsy after the dinner’s wine and thought the cake looked adorable. FIL was pleasantly surprised that it tasted a heck of a lot better than it looked. Yay!
For those that want to try out the cake, and I highly recommend that you do, here’s the recipe that I took from Allrecipes.com and then modified a little:
Carrot Pineapple Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 1 3/4 cups white sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 3 cups shredded carrots
- 1 cup chopped pecans
- 1 (8 ounce) can crushed pineapple, drained
- 1 (8 ounce) package cream cheese
- 1/4 cup butter, softened
- 2 cups confectioners’ sugar
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
- Pour into 9×13 inch pan. Bake at 350 degrees for about 45 minutes. Don’t panic, the center will sink a little. Allow to cool.
- To make the frosting: Cream the butter andÂ cream cheese until smooth. Add the confectioners sugar and beat until creamy.
In other news, the scale hasn’t budged from those first five pounds that I lost. Maybe it’s because I’m eating all that cake? 😉 At first I thought it was the bathroom lighting casting a shadow because that number just couldn’t be right. My pants have felt looser and I feel more in shape. I’m going to have to find another scale because the one I’m using is pretty old. I’m getting a second opinion people!!
How was your Easter? Did it rain on you too?