It’s not fair to keep this story to myself.
I made that decision.
A couple days ago a IG friend (@janinenickel) posted this on Instagram:
I advised her to “Never EVER say no to carrot cake!!!”
Her response was great. And true. Especially true about carrot cake.
I triple heart carrot cake.
So, since then I have been CRAVING carrot cake with a certain intensity that shouldn’t be allowed…..
I blame it on my passion.
So, I decided enough was enough. I am always goofing off in the kitchen. It was high time I made that dang carrot cake to quench my craving.
I google carrot cake recipes, skim through a couple of them, find one that meets my requirements, in other words, I have all the ingredients for.
I whip up the batter. Notice the pre-heat temp is only 300 degrees. I was thinking that was kind of cool, but didn’t pay much attention to it.
I put the cake in the oven and took a gander at the bake time. 1 hour. Holy moly, that’s a long time for a cake.
I pull the cake out and put it on a rack to cool.
I take another gander at the recipe. Cool for 1 hour….but that wasn’t all…..
AND THEN FLIP UPSIDE DOWN AND PLACE ON RACK IN A CUPBOARD FOR 24 HOURS.
I want to eat this cake RIGHT NOW.
Not a day from now.
I could have ignored the rules. I could have defied them.
But, in the end, I am a rule follower.
There it is, second shelf down, just hanging out in my pantry.
*no longer patiently waiting. now I am just mad*
The next evening, after a chaotic day, I am finally able to frost the beast.
Then I refrigerate it for a bit. But since my patience has been wrung DRY, it only lasts in the fridge about 10 minutes.
OH. MY. HEAVENS.
GLORIOUS. FABULOUS. HEAVENLY. MOUTH WATERING HAPPINESS.
*my patience totally disagrees*
Click here for the recipe for any of you who might want to try this at home.
Ya, I realize it says right at the top that the total time is 25 hours, 35 minutes…but who really reads that stuff?