The last piece of Carrot Cake…

I meant to take a picture of the whole cake, sitting regally on it’s stand before I served it Thanksgiving day, but that didn’t happen. So here it is… after all the guests are gone, along with the rest of the leftovers. The last piece of Carrot Cake…

As I savor the moment before I indulge I think about all the Carrot Cakes I have known.  If you are my age you remember the time BCC, that is before there seemingly was such a thing. You probably also remember how suddenly every restaurant you visited, every birthday party and special event you attended had a Carrot Cake to offer.

I have made a few and tasted many. In my catering days there was the ubiquitous Carrot Wedding Cake ~  prettily piped and adorned with fresh flowers. I especially and fondly remember the one I watched the Cream Cheese Frosting flow from as it awaited it’s ceremonious serving at an unrefrigerated beach wedding in North Florida (not to be confused with the rest of Florida).

It was certainly a first for me to serve one at Thanksgiving, and it was a big hit. I perused quite a few recipes and settled on this approach ~ carrots, crushed pineapple, shredded coconut, walnuts and no raisins.  The frosting was 2 to 1 cream cheese to butter, plenty of vanilla, and just enough powdered sugar to put a dent in the zingy tartness. Two layers were sliced into four with very thin applications of frosting between and on the sides. A little extra on top to make it look pretty and some more nuts pressed on the sides to cover any bare spots and voila!

I am going to miss having a polite slice every day, but it is, after all, time to make room for Christmas Cookies. More on that soon…

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