Carrot cake is a tricky one for me as I don't mind the taste of it but rarely eat anything with raisins or currents. Blecht. The exceptions to the no-raisin rule are steak sauces that have raisins indiscernably in their ingredient list. Walnuts compound my carrot cake issues as they're often found nestled in the delicious layers and I'm allergic. When I saw a recipe that didn't have nuts or raisins we decided to give it a try.
The way the recipe was written, I was expecting a modest-sized cake. But when I started filling the pans, there was much more batter then anticipated. I took a chance and grabbed a third pan - good choice as all three were fairly full.
At dinner I asked my husband why we don't eat carrot cake since I hate cherries and I bake cherry pies. Turns out he hates carrot cake too. To be honest, I wasn't feeling too confident when I cut into the cake knowing that of the five of us, two hated the cake and three had never tasted it. This had FAIL written all over it.
And then we took a bite.
According to the family, we could eat this cake everyday for the rest of our lives and be utterly content.
And what became of this giant cake I made on an ordinary Wednesday afternoon? Chris and the boys finished it off this morning for breakfast. I don't think I've ever seen a dessert disappear this fast in my life.
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