This week started with a carrot cake. A ginger carrot cake - it was supposed to be orange ginger carrot but ended up being a lemon ginger carrot cake, from here. I baked it in my new-to-me bundt pan and drizzled a cream cheese glaze over the top. (The bundt pan was a bargain at a recent flea market at $.35!) It was the ending to a lovely family dinner last Sunday, where I served market microgreen spicy greens topped with toasted chopped hazelnuts, thinly sliced pear and crumbled goat cheese with a balsamic vinegrette, followed by a leek and cheese topped shepherd's pie from here followed by the cake. The cake was lovely - dense and flavourful. Thankfully there were a few slices left after the supper, so we did get to have it another day.
2 large eggs
1 1/2 c unsweetened pearsauce (or applesauce)
5 ounces cream cheese, softened