Carrot cake. I love carrot cake. The fact that it showcases a beautiful orange vegetable and that it is complimented so well by a cream cheese frosting really puts it toward the top of my favorite cakes list.
After dreaming about the golden brown cake flecked with sweet carrot and crunchy toasted walnuts for a few days, I decided today was the day. I opted for a cupcake form (a personal favorite) and used a recipe from the Magnolia Bakery cookbook.
Magnolia Bakery, if you haven’t heard by now, is wildly popular in New York. Even if Magnolia is not your favorite cupcake purveyor (there are several ongoing debates on the subject, and for the record: Butter Lane is my #1) – you have to admit the smell seeping out from their storefront on Bleecker Street is intoxicating. I think they must fan it out onto the sidewalk to keep all the customers patiently waiting in the line around the block.
After decorating the cupcakes, it was out to dig in the dirt for me! Trish and I picked out a few things to round out her vegetable patch the other day. I planted capsicums (of assorted colors), strawberries, oregano and one of my favorite herbs, rosemary.
It’s been ages since I planted anything, but soon enough memories of mother’s day gardening flooded my brain. Good training for my future veggie patch.