Im a very health-conscious individual. Im picky about the kind and quality of food I eat, I work out, I try to avoid environmental toxins... and holidays are my excuse to forget about all of that for a day. Calories dont count on holidays. My husband doesnt believe in this sentiment. He will happily eat cake for breakfast on any given day of the week and wash it down with some sugar flavored coffee. It disturbs me on many different levels.
This year I decided I wanted to make a carrot cake for the family... and not just any carrot cake - a 4 layer cake with a mass of bright fondant flowers and butterflies and a giant nest of chocolate eggs on top!
I dream big.
This cake took me a week to make. Id love to share the recipe with you but lets face it... I dont use recipes. I dont measure out ingredients. I usually dont even remember what I put in a dish - but for the sake of my readers... I will try to pay attention next time, promise.
Unfortunately, our oven was broken so this entire concoction was cooked one layer at a time in our tiny (but efficient!) toaster oven. I used 2 lbs of carrots, 1 lb of walnuts, raisins and prunes, fresh pineapple and a banana. That makes it a little healthy right? I counteracted all of those nutrients with the frosting which contained a whopping 5 packages of cream cheese, 2 lbs of sugar, and 3 sticks of butter. I used it all too.
My poor husband had eaten all of the giant Ohio Buckeyes that I made him last week and was now eyeing my cake. "Are you seriously not going to let me taste that?"
I spent 2 days making flowers (its like playdough for adults!). I dyed some coconut green for grass and coated chowmein noodles in white chocolate for the nest effect...
Truth be told, it was not my best carrot cake, but it looked impressive. It was moist and dense like a carrot cake should be but it wasn't sweet or spicy enough! Hmmm.. guess ill have to try again!
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