Carrot Cake

Yesterday, the sewing instinct just was not with me as much as the baking one was. After a long trek out to acquire household needs and hauling four canvas bags back to the house, sewing was not on my mind. Cake, on the other hand, was. I usually do not back cakes for Dan and I because we just cannot finish them before they get stale and nasty, so lately I have been opting for cupcakes that we frost as we want to eat them. That ends up being a week or two of the same desert with some of the same results: mold or staleness. Finally I decided to bite the bullet and do something I have been tossing around in my head for a while. I went down to the party supply store and bought two of the smallest cake pans that you use for the upper tier of a wedding cake. I halved the recipe for carrot cake and split that among the two small cake pans. The results were the best, prettiest cake I have ever made!





The frosting is not super smooth looking because the kitchen was so hot it was melting off the cooled cake as I frosted it. I could have fixed it before the picture, but we were too excited for dessert. The only other thing it was missing was the piped carrots on top. I ran out of time to make them. This small size means that Dan and I can each have a piece of cake for two nights. Just enough of a taste of a cake type without getting tired of it. We can also finish them before they get funky! I cannot wait for all the possibilities for cake desserts that I have just opened up by finally buying those pans!