Finally! I have had Cook’s Illustrator’s recipe for Carrot Cake for about 6 years and haven’t made it, yet. DH and I had our sweet niece-in-law and two grand-nephews visiting with us over the Easter/Spring Break. This recipe was from their American Classics 2008 Issue. Quite a different technique, I must say; the batter as well as icing is made in a food processor. I wanted a round cake, rather than the 9 X 13 inch pan that was called for. I think the next time I make this cake I’ll double the icing recipe.
Not a looker, but very tasty.
It made for a nice breakfast the day after Easter.