Sunday, April 17, 2011

Eighteen-Carat Cake

Orange roots have never tasted this good. Eighteen-Carat Cake is as good as gold! It’s very moist, with oozing cream cheese frosting between layers and smothered around the entire thing.

I’ve never microwaved a carrot. A friend in Colorado always microwaves his corn on the cob (8 minutes and they’re hot like they were fresh off the grill). That’s how this recipe calls for you to cook the vegetable before mixing with pineapple, flour, etc and baking.

Sadly, I didn’t catch a photo of the finished product. But it looks handsome and festive with 28 candles sticking out its top!

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