teezo diaries: carrot cake
Easter Sunday Easter Sunday!
Happy Easter Sunday!
Christ is risen, risen indeed.
Growing up, Easter was always spent with specifically Lebanese food and some other side dishes, and as I get older, I realize Easter is not as big of a food holiday as I thought.
One thing is for sure, I will always make or eat carrot cake. That is something I think and I hope most people agree with.
I’m not a cake girly, but I am a Siti’s carrot cake girly.
Carrot cake is SO underrated. Never too sweet, bright, and warm simultaneously, the generations above me will joke it counts as a vegetable. Plus, it’s the best cake for cream cheese.
Sorry red velvet, carrot cake is the it-cream cheese-girl.
Carrot cake always reminds me of Siti, which is why it might be my favorite, subconsciously. Her recipe was always moist and very simple to follow and made a large amount without breaking the bank.
This recipe makes three 9-inch layers, so make accordingly!
Do I follow it to a T when I make it now? No….
I’ve changed some of the measurements.
I cut down on the oil and the sugar, replaced half the sugar with brown sugar for extra tenderness and flavor, and added a good pinch or two of salt for balance.
This version I would hope is still Siti-approved.
Anywho, to those who celebrate, Happy Easter. May you be reminded of the hope we have in Christ alone, despite circumstances and turmoil in the world.
With Love,
Cara