I love Saturday! Victor almost always cooks dinner on Saturday – and he’s a great cook! My stomach just smiles at the thought of someone else toiling away in the kitchen… those wonderful scents wafting throughout the house… Yes – I love Saturday!
It was especially appreciated because I’ve been working on a couple of websites – plus updating this one – and it was great to be in the office knowing that a great dinner was being prepared… And those scents really were wafting my way!
Tonight, dinner was simple, but decidedly good. Panko breaded cod filets, homemade tartar sauce, peas and rice.
The tartar sauce is what made it. Well… that, and the fact that the fish was perfectly crunchy on the outside, and perfectly moist on the inside. Yep, it was damn good.
And then… Carrot Cake… Cream Cheese Frosting…
- 2 1/4 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 cups shredded carrots (about 4 medium)
- 1 1/2 cups oil (neutral oil like grapeseed – not olive)
- 4 eggs
- 1 cup chopped walnuts
- 1 cup raisins
- 1 cup coconut (optional)
Heat oven to 350°. Grease and flour 2 9″ cake pans.
In a large bowl, blend all ingredients (except nuts, etc) on low speed until moistened. Beat 3 minutes on high speed. Stir in nuts, raisins, and coconutr, if using.
Pour into pans and bake for 35 to 45 minutes or until toothpick comes out clean.
Cook cake 10 minutes before removing from pans.
Cool completely before frosting.
Cream Cheese Frosting
- 8 oz cream cheese
- 1 tsp vanilla
- 2 tbsp butter, soft
- 1/2 cup powdered sugar
Blend until smooth.
Spread on tops of cakes. Put one on top of the other. Frosting sides is optional.
Life is good…