I can’t deny that I have a bit of a sweet tooth. One of my often overlooked favorites is carrot cake. I’m chilling at my spot and munching on a bit of left over cake from family meal tonight. It has incredible texture that I suspect comes from shredded coconut. Starting with the cupcakes and now the carrot cake, I’m enchanted with Claire’s cream cheese frosting.
For fun and as I had an open bottle, I paired it with Curve Ball’s “Spinning White” (?) which is a sauvignon blanc and gewurtz blend. While slightly tart, the acidity worked nicely with the cream cheese frosting and a nice floral note that was a great counter point to earthy carrots in the cake.
Moments like this remind me how lucky I am to be a part of the ad hoc team.
