It was not in my plans to bake with the Cake Slice Bakers this month. I had decided none of the choices appealed to me , and would skip baking April’s bake.
Traditionally every year for Easter we stay home and barbecue, and keep things pretty simple. This year the plan was to stay home as usual but change up the menu, due to the current circumstances. I decided it was time to use up the tamale masa corn flour I purchased in December that went unused. For dessert I would make Capirotada (bread pudding), a traditional Mexican Easter dessert, made with evaporated milk, condensed milk, half and half, sugar, coconut, raisins, sliced almonds, cloves, whole black pepper, and cinnamon.
Everything went as planned, but decided to make everything a day ahead of time, to give me time to enjoy Easter with my family. Easter morning turned out to be a bit chilly for me, and procrastinated to get out of bed. I stayed in bed knowing I had nothing pending to do, Easter dinner and dessert were out of the way. The more I laid in bed, the more I told myself I had time to bake a carrot cake. Then, I told myself it couldn’t hurt to give this carrot cake recipe a try. I do love chai tea, and carrot cake, maybe combining the two wasn’t such a bad idea after all.
Luckily once again I had all the ingredients on hand, with the exception of the English breakfast tea, which I quickly swapped with black tea. The recipe quickly came together, the batter turned out delicious! The recipe calls for two eight inch pans, but I knew from experience by just reading the recipe that this recipe would make enough batter for three pans. I was right.
Everyone at home loved the cake, including myself. The spices were perfectly balanced and made this carrot cake quite delicious! I’m glad I stepped out of the box and gave this recipe a try, sometimes it makes it hard when you’ve already found the perfect recipe for a cake you love, you don’t want to fix what isn’t broken! In this case, it gave me a second option to a cake I absolutely love!
Lemon, Ricotta and Thyme Mini-Loaves