Dessert Night is officially over. Well, at least for the next 2 years while I'm in school. I decided to celebrate the end of an era with one of my favorite desserts, Carrot Cake. I think I really just eat Carrot Cake because I LOVE cream cheese frosting, but nevertheless it was tasty.
I turned again to one of my favorite food blogs, Smitten Kitchen, for the recipe for this week's dessert. However, I opted for a traditional cream cheese frosting instead of the maple cream cheese frosting that SK used because I had leftover cream cheese frosting from the red velvet cupcakes that we had earlier this month.
The cake was super easy to make. I opted to use currants instead of raisins because I happened to have those on hand and substituted allspice for the nutmeg. I didn't include nuts because I'm always conscious of possible nut allergies. Another great idea for this carrot cake would be substituting crushed pineapple for the raisins. My mom used to do this when I was younger and it makes the cake a little sweeter and adds a bit of a tangy flavor to it. I highly recommend it. If you'd like to make your own Carrot Cake, check out the cake recipe here and the frosting recipe here.
Sadly, this will be the end of recipes that I share regularly on this blog. I will still be cooking and hopefully baking as I have time, but you cannot count on a weekly recipe. While I'm sad to end this fun Tuesday tradition, I know that Dessert Night will be resurrected at some point in the future when I'm no longer a student. From now on, you'll be hearing all about my life as a first year at Haas.