You might recognize this recipe — if you’ve been reading this blog for more than two years, that is — and by now you know I wouldn’t hit you with a re-run if it wasn’t something I really, really liked. It was absolutely my intention to share a new recipe today. But I stumbled upon this one and I couldn’t resist making it again!
Last Saturday night the Husband and I, along with another couple, had the pleasure of dining at the home of our friends, Ann and Greg. Dinner at a friend’s house is easily my favorite way to spend a Saturday evening. Really, is there anything better than receiving a dinner invitation? It’s a down-right honor, is what it is. That a friend thinks enough of you to pick up her kid’s dirty socks, sweep the crumb-y kitchen floor, and slave away preparing a meal is enough to make me weak in the knees with appreciation.
Please, please make this cake immediately! Carrots are on sale, people! They’re an excellent source of antioxidants and vitamin A, for pitty’s sake! A big hunk of cake pairs swimmingly with a glass of calcium-rich milk! And seriously, do you really need a reason?!!
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