Last night I made this carrot cake for a charity bake sale at my dad’s office. My dad can actually make pretty good cakes himself, but they never look very appetising. When he asked me to make one, the conversation went something like this:
Dad: Why don’t you make that ginger cake you made last week? That was lovely.
Me: It looked boring though. For a bake sale it has to look pretty or people won’t buy it.
Dad: That’s not true, people liked the fruit cake I made last year.
Mum: Yeah, it tasted nice, but you brought half of it home again because it didn’t sell.
Me: You see? For a bake sale, how it looks is more important than how it tastes.
Poor Dad. He just doesn’t get it.
Anyway, I made this carrot cake with cream cheese frosting and marzipan carrots. I have no idea what it tastes like, but I’m pleased with how it looks!
The recipe was from the Dorling Kindersley Children’s Quick and Easy Cookbook, which I’ve had since the 1990s. However, I wouldn’t describe this recipe as either quick or easy.
Things I learned:
Grating your thumbs is not a good idea, particularly when the next step is to squeeze an orange.
Check you’ve got all the ingredients first (I made a Sunday night dash to the shops mid-recipe).
Don’t stop for a tea break before washing green food dye off your hands. It won’t come off.
Let’s hope it sells!