Synergy and Carrot Cake

I think "synergy" is one of the most overused and overrated corporate buzz words. But when used in the context of cooking or baking, I'm quick to oblige. For example, take this carrot cake I baked for Easter. I generally don't like raw carrots or raisins. And cream cheese frosting is just OK on a red velvet cake. However, bake everything into a carrot cake, and I'm all over it. About three years ago, I had a piece of carrot cake in Springfield, IL at Cafe Moxo that I still think about. I sat there dissecting the flavors, trying to figure out why that cake was so special. My conclusion was all the extra "stuff." Coconut and pineapple being the silent stars.

And then I saw Lauren's family carrot cake recipe on Health on the Run. It has all sorts of extras: pineapple, coconut, raisins, and walnuts. I had to try it! I figured Easter would be the perfect event. Easter bunnies like carrots, so I'm sure they wouldn't pass on carrot cake. Plus, it was recently my Nana's birthday and she really enjoyed carrot cake.

The verdict? This cake was extremely moist and perhaps one of the best carrot cakes I've ever had. Even John liked it. And he doesn't generally like shredded coconut or cream cheese frosting. I don't want to post the recipe here since this is Lauren's family recipe. If you want to make your own amazing carrot cake, swing by Health on the Run.

In home news, Friday's final walkthrough went well. Everything from the home inspection was fixed. And it turns out there are some plants growing near the house. I can't wait to see what they are.

How was your weekend?
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