Carrot cake, carrot cake, come on and carrot caaaake!
TODAY IS NATIONAL CARROT CAKE DAY!
Carrot cake originated in essentially the medieval times, when people didn’t have much access to sweet things. People discovered carrots’ natural sweetness in the baking process and BOOM. Plebes get their crack at sweet, sweet royal food.
Fast forward a ways, and the popularity of carrot cake in Europe expanded into the U.S. Some people remember that in the 1960s and 1970s it became a health fad to eat carrot cake. Why can’t we build a weight loss program around carrot cake? There’s probably a reason, and it probably has something to do with cream cheese icing.
When SP thinks carrot cake, he thinks Porterhouse. Their Mile-High Carrot Cake is unmatched in size and taste. I’m sure there are plenty of places to get it, but Porterhouse’s rendition is so on point that we made a reservation for this evening just to have it for dessert.
Moist. Nutmeggy. Cream cheesey. Carroty. Everything about this is amazing. The best part is that you don’t feel like you’re eating the same bite over and over. You get different parts of the cake, some with icing and some without. Sometimes you get a good chunk of carrot that you need to pick out of your teeth.
Often heard at 2dubs meetings is the saying, “the first and last bites are the best.” In this case, every single bite in the middle of all that will give you pause. It is that good.
Tomorrow is both homemade soup day and stuffed mushroom day! We’re going over to SParents’ house to see what they’ll cook up!