Well it’s fall, and the fall colors got me thinking of orange, and pumpkins, and, well, carrots – and then I remembered a good friend who had shared her recipe for carrot cake some time ago. While I’ve baked for years, carrot cake has not been something I’ve made too often – it isn’t on my list of favorites and therefore it was shuffled to the bottom of the pile.
That might have to change, however, when I tried this recipe. Very moist. Nice rise to it. Beautiful presentation, cuts well. And one can never go wrong with cream cheese frosting.
The number one lesson from today, however? I tried Amish butter. Amish butter has a higher dairy fat content than American butter, and I have, to date, always been a store brand butter person. While this particular cake recipe doesn’t have butter in it (oil), the frosting and decorations do, and what a depth of flavor difference. While the cost may be prohibitive for it being my ‘go-to’ butter, it will certainly become my special occasion one!
