Today, Marc and I are celebrating our 8th wedding anniversary, so I made Marc a carrot cake. Not just any carrot cake, no, an Anniversary Carrot Cake with Buttermilk Glaze. And he swears it’s the best one yet; after years and years of carrot cakes, this may be “the one.” Why is this cake so good? Well, probably because it has two kinds of frosting on it, you know, that stuff that’s made of butter and sugar? First, it gets soaked in an amazing buttermilk glaze, and then it gets topped with that cream cheese frosting that you were expecting. The frosting. This frosting is serious business. And there’s a lot of it. In fact, I’ve made this cake in two 8x8s before and frosted it like a two-layer cake. This frosting is the reason I’ve cut down on a lot of the sugar and oil in the cake. That said, if you love cream cheese frosting, leave it alone. But if you’d like a little more cake to frosting ration check out the notes at the bottom on cutting it down a little. But not too much. Because that’s why Marc and I are so happily married. Not really. … Continue reading →