Today is my husband’s birthday. Carrot Cake is a family favorite and it is oh so pretty. It doesn’t make much sense to make a big old layer cake with only two of us here, so I’m taking it to his office this afternoon to celebrate there.

Whenever you’re working with a recipe that calls for dry ingredients to be added to wet ingredients, it makes for easier clean-up to measure the dry ingredients onto waxed paper or foil instead of in a bowl.  It’s easier to fold the paper or foil in half and pour it in this way than it is to pour from a bowl. Plus you can reuse the paper or foil for this purpose over and over again.

Be very careful when toasting the coconut used to decorate the cake. It takes a while to go from white to a nice toasted brown but then goes from that nice brown to burnt, smelly, black, and ruined very quickly!

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