When I moved to North America, it was to go to a boarding school to complete high school. My roommate’s mother made us mouth-watering cakes on each of our visits to her home. I fell in love with her carrot cake and still have that index card with the recipe on it, in my teenage handwriting. I have made slight modifications to the recipe like substituting yogurt for some of the oil and using light cream cheese and more icing sugar in the frosting.
I also make the cake in 2 eight inch round pans instead of 3 because I only own 2 round pans! I use a third pan – a 9 by 5 inch loaf pan. We eat the loaf cake as soon as it gets out of the oven, or I ice it for a quick family dinner dessert. The cake is so good that my kids would think I was cruel if I made a big round cake for someone else and didn’t make something for them! Continue reading