Sorry for being MIA the last few days guys! My boyfriend just finished up his dissertation so we took a little time out to relax and celebrate. And in true celebratory fashion, I bring you cake! Pumpkin spice carrot cake with cream cheese frosting to be precise! I dived head first into fall aka pumpkin spice season and made this little beauty for you. It’s pumpkin, spice and everything nice. There’s even some extra veggies in there, so this cake is basically as healthy as your green kale-stravaganza smoothie.
I have always loved the combo of carrot cake and cream cheese frosting, ever since I was little and it would be my first pick at the bakery. I remember trips to Wales to visit my grandfather and my mum’s stepmother, and there was ALWAYS carrot cake involved. We would go to a Bird’s Bakery and I would pick out the slice with the biggest carrot made of icing on top. I’d take it back to their house, and eagerly wait in anticipation all day until after dinner. One time, I remember opening up the box and it was gone! My grandpa had eaten it! Oh I was so mad! Clearly I hadn’t quite got the hang of sharing at that point in time. If he was still with us now, I’d make him carrot cake every week, he loved it as much as I did.
So this is a little tribute to Patrick and to all the wonderful memories I have of spending time with him when I was younger. I don’t know if it’s the same for you guys, but certain foods hold such strong memories for me. Making them allows me a little reminiscence of those happy times.
Now I am just puzzling over what to do with the rest of my can of pumpkin that’s sitting in the fridge. I have a feeling some, dare I say it, pumpkin spice lattes might be coming up soon. Watch this space!