A couple of years ago I was gifted a fantastic cookbook called “Flour”. It is based on a bakery in Boston called Flour Bakery (duh). I love this book. I’ve made many of the recipes. I even went and found the bakery in Boston. Like all pilgrimages, there was a little bit of let-down (what? you aren’t impressed that I have your cookbook and love it? I’m not the first person to come in and want to chat about it?) – but in the end I felt validated. Croissants have a way of validating me.
My two go-to recipes are the banana bread and the carrot cake.
My two biggest fails from the book are the granola bar cookies and the chocolate almond dacquoise. That’s another story.
I made the carrot cake this weekend. Try it. People will hug you for it.
As always – here’s the recipe and the visual. You know I like pictures.
Notice I added raisins. My man likes raisins. What can I say.
Cream the oil, sugar and eggs.
Add your carrots. Please don’t use the pre-shredded ones. They are covered in some sort of nuclear coating so they don’t stick together. But that coating also make it impossible for them to soften in the cake. So go old school and shred by hand.
Add vanilla. This is a homemade bottle my little bitty sister gave me a while ago. I keep adding store bought vanilla and trying to extend the life. Poor me. If only SOMEONE would make me more. Anyhoo.
Combine the dry and wet ingredients.
Refrigerate for an hour before serving and then sit back and accept all the love.