That's right, the big three zero.
While I don't have much of a sweet tooth, I do indulge in a slice of carrot cake at least once a year.
This year we decided to make a substitution. Rather than raw grated carrots, beets went in.
The resulting batter was a beautiful pinkish red color. The cake itself didn't quite retain the color, but it was outstanding.
It was slathered with a maple cream cheese icing.
