I made two suppers that involved carrots, leading to:
|Where the hell did all these come from?|
I've always found carrot cake to be kind of "eh...", but that's because every time I have one the damn thing's stuffed full of walnuts. Besides, today's recipe came from a south Louisiana Junior League cookbook. That's almost a guarantee that the recipes will be perfect! Right?
|From The Cotton Country Collection, 1972|
All right, every time I make a cake with oil in it it comes out tasting like a disappointing cake mix. But if anyone knows how to cook right, it's southern Junior League ladies. I hope.
This recipe was really easy at least.
|Cracking an egg one-handed while getting my #$%^%$ phone camera to go off at the right time was surprisingly satisfying.|
|Either that's mixing the eggs and oil or the start of a really greasy breakfast.|
|I don't feel like spending forever rubbing carrots over a cheese grater.|
|Spices and soda.|
|Sugar! Now it tastes like a spice cake and I only had a few (and maybe some extra) spoonfuls.|
|Now it's good for you.|
|The cross-section looks like paste mashed into a pan.|
And what's with that white stuff on the bottom? I didn't put flour in the pan.
|...on second thought, I don't really need to know.|
But I didn't want to throw away a whole damn cake I'd just made, so I cut it and layered it with paper towels. The next day when I decided to try it again, I saw this:
I feel like the gods have let me down. I mean, this is a Junior League cookbook from Louisiana! How could they steer me wrong? But as long as I have surplus carrots in the refrigerator I'll be trying more carrot cake recipes. Stay tuned...