This past week we celebrated double digits with our youngest son – we are SO blessed to be his mom and dad! Have I ever mentioned that are boys were born within six days of each other? It makes for a pretty crazy month of July, which we, of course, wouldn’t trade for anything.
We have a tradition in our family that each birthday person gets to choose both the meal and dessert for their special day. You can see in the previous post that our oldest son chose cheesecake, but our youngest chose his favorite of carrot cake for his special day! This recipe has really been a standby in our home for years, since it’s also one of my husband’s favorites. I do sub in buttermilk for the water in the recipe, and add a bit more spice.
I’m sure you’ve noticed I link up to recipes on the martha stewart website pretty regularly. I was a long time subscriber to her magazine, and I have always found her recipes to be trustworthy – I’ve never had a flop. And since the site seems to have just about anything on it, I tend to search there first! As someone who previously worked in the culinary industry, trustworthy recipes mean a lot to me. And besides, I don’t have time for do overs!