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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.