#42: Bake and Cook
A Recipe to Remember: Annette's Carrot Cake
I could not wait to watch the season final of the Great British Bake Off. Don’t worry—if you have yet to watch it, you will find no spoilers ahead. As I was very excited to find out which of the three finalists—Chiggs, Crystelle, Giuseppe—would win Season 10, I tuned in first thing this morning with a mug full of steaming coffee in hand and a sweet 4-legged companion at my side. This season did not disappoint in the least and left me with a tear in my eye and a big smile on my face. I do love this show!
One of the baking challenges centered around carrot cake with cream cheese frosting which got me to thinking about the one I make. It’s a bit different as I use cooked and mashed carrots instead of raw grated carrots mixed into the batter. I can only wonder what Paul and Pru would think of that. Would Paul would give me one of his stare-down, raised-eyebrow looks? Or, when he tasted it, would I get one of his coveted handshakes?
I remember my first slice of this carrot cake still being one of the best I have ever had. It was made by Annette, a friend from long ago. We lived less than one block a part for years, but didn’t meet up until college. Funny how that happens. Anyway, I still have the scrap of paper with the recipe she gave me nearly 50 years ago, now stained with many years of use.
About eight years ago, we met up when I was in our hometown on a teaching trip. She still lives there and has raised her own family in the house where she grew up. Over coffee and pastries, we shared memories, and updates of what we had been up to over the decades. I told her I still made her carrot cake. She was thrilled to hear it because she told me she thought the recipe was lost. She asked if I would share it with her, like there would be any question of that. Of course, I would! So, when I returned home to Pie Cottage, I took photos of the original she had given me and emailed it off to her.
I hope you might consider becoming a paying subscriber so you can view and make the recipe that Annette shared with me.
P.S. Registration is now live for January’s Virtual Lemon Chiffon Pie Workshop.