#sol20- February 25, 2020
There are a few dishes I am famous for and I must confess that those recipes are never my own creation, but rather come from friends. One thing I have been known for is my carrot cake- whether it be in a cupcake, layer, or sheet cake form it is slathered with a thick layer of cream cheese frosting. Carrot cake lovers come in various forms- I consider myself a purist- no pineapple, walnuts, or raisins, please! At my last school a TA even offered to pay me to make her some cake.
A year and a half ago I moved from Kuala Lumpur to Phnom Penh and somehow it seems that recipe did not make the move along with me. It was always on a shelf in a cupboard that held my cookbooks and favorite recipes, but it was just on a card and could have easily been left behind or shoved in some random box by the movers. Of course, I did not notice it right away, because at first, I did not have an oven, except a toaster oven, so baking was really out of the question.
Last year for my birthday I ordered gingerbread cookies to share with my class and while they were a good substitute, it just did not feel like my birthday without homemade carrot cupcakes. Last spring I finally bought a countertop oven, so this year there was no excuses. I looked for the recipe again, but no luck. I looked through some online recipes and finally settled on the one from Smitten Kitchen- I know it is not THE recipe, but it looked good and had good reviews. Today, the day before my birthday, I am sweating it out in the kitchen, as my oven can only fit 6 cupcakes at a time. The last batch is in the oven, the frosting is made and my fingers are crossed that I will love them.
In the meantime, if you have a carrot cake recipe that you think I must try, I am open to taste testing!