Jill got to pick out this week's free choice cake, and after some thought she selected carrot cake. Rose's version is very sweet, filled with carrots and big fat raisins.
Rose pairs the cake with her Dreamy Creamy White Chocolate Frosting, but as I hadn't had much luck with that when I made it for the Banana Refrigerator Cake (and didn't have any white chocolate), I went with Dorie Greenspan's fairly classic recipe for cream cheese frosting.
My sister, on tasting it: "You should have made a cream cheese frosting."
Me: "I did. It is."
Liana: "Oh. It tastes like yogurt."
Jill was very pleased, and took these lovely photos for me. I made a small cake, proportional to the amount of carrots I had in house (approximately 1/3 of the recipe), and it didn't last very long at all.
I'm baking and cooking a lot, but also looking forward to a week in Lisbon, letting all the bakeries there bake for me. Eggy pastries, here I come.