So I spend a large portion of this weekend prepping for Thanksgiving. Getting my place cleaned, making menus, making sure there are enough serving pieces, the list is exhaustive. But, the best part of the holiday, being thankful for having my family with me is more important than turkey, pie, how the sweet potatoes are being prepared or whether the cranberry sauce is jellied or whole berry.
While I had some downtime this weekend, I started going through old photos of Thanksgivings past and I found a picture of a carrot cake that my mom and I made together. Her recipe is a secret I can’t share, but the moist, nutty, fruit filled cake is topped traditionally with cream cheese frosting, toasted pecans and tinted coconut for the turkey’s body. Enjoy! And Happy Thanksgiving from me to you!