Deliciously Simple Carrot Cake

I spent my Valentine's Day making a multitude of scrumptious things, one of them being my grandmother's deliciously simple recipe for carrot cake. There's not too many ingredients, it's not time-consuming (the only real work comes when you grate the carrots), and assembly is non-existent because it's baked in a tube pan instead of cake pans. I stayed mostly true to her recipe, but I did put sweetened coconut on the outside of the cake after frosting, and I used whole wheat pastry flour instead of all-purpose in the cake.

If you don't have much time but you want to make something elegant and delicious, make this cake. Everyone will love it.

Carrot Cake

Continuing (Finally) with Mulligatawny Soup

It seems my ambitious idea of creating a food blog went to the wayside for a while. Applying to college and finishing up the first semester of my senior year was quite time-consuming. However, I am now comforted with my acceptance to Cornell University's College of Human Ecology and will begin making delicious dishes for this blog again.

Let's start with something comforting (seeing as it is currently 60 degrees in my house). When I went to Ireland with with parents a few years ago, my mother picked up a cookbook called Irish Soups and Breads by Nuala Cullen. In her book resides a delightful recipe for mulligatawny soup.

Here's my version of her recipe:

Mulligatawny Soup