Carrot sans nuts

Three layer carrot cake with cream cheese frosting, no nuts.

The cake that was on order for today is complete, this is how I spent my Monday night.  That and watching the Phillies manage to hang on for one more game. 

Originally I bought a 10 pound bad of organic carrots and started off by peeling and shredding them.  I didn’t even get half way through the bag and I still needed to freeze a bunch of the shredded carrot.  I do have another carrot cake in December so I will probably finish peeling then shredding the rest of these carrots while fresh and freeze them as well.

I was able to put my new work table to quick use last night to put the cooling racks one while the first two cakes cooled the third one baked.  I also added some walnuts to the left over batter and baked some cupcakes for work.  I plan on passing them off as breakfast food this morning.  Seriously, they have carrots, pineapple, raisins, walnuts and cream cheese.  No one cares about the butter, oil or sugar when they are convincing themselves that a cupcake is appropriate breakfast food.

I mean really just because I used 3 pounds of cream cheese and 1.5 pounds of butter for the frosting, it’s not like there is all that much on each cupcake.

   

I realize it looks like I already had one for breakfast, doesn’t it.  But there was only enough batter for 11 cupcakes.