Carrot Cake Adventures Part II

I believe I have discovered my new favorite cake. Cake including the cake in itself, plus a truly wonderful and delicious frosting.

Remember last week? My carrot cake was really awful--I ended up throwing it away and picking at the top of it that was hardened by sugar. But, as Maman always says, you learn by trying. 

That's exactly what I did: I still left out the raisins, nuts and prunes, but also put a lot less oil.

The original recipe calls for 1,5 cups oil; I cut the recipe in half yesterday because I didn't have enough flour and instead of adding 3/4 cups oil, I only put 1/3 cup...

And it turned out perfect! Moist but not oily (p

hew), spicy but sweet, everything. It didn't even break! 

This minor success, plus my friend Jérôme's occasional 

"This cake smells REALLY good" while he was cooking tofu made me want to go ahead and try to get my frosting as good as the cake. I followed the recipe that came along with the cake recipe, and substituted 1 tbsp. milk for sour cream, which I didn't have.

I whipped the frosting by hand and the result was amazing: slightly tangy but also creamy... a delight on its own. It turned out it was even better on the cake:

Frosting: 1 box of "Nature à Tartiner" (150g)

1/4 c. powdered sugar

1 tbsp. milk

From grating the carrots by hand to slicing the cake, making a carrot cake is fun from start to finish. 

Plus, as I was always told, "les carottes, ça fait les fesses roses".