Saturday, July 29, 2017

July 29



I followed the recipe for Ina Garten's Carrot Cake with Ginger Mascarpone Frosting, except I used a half cup of pecans instead of walnuts, and instead of a cup of raisins, I used a half cup of golden raisins and a half cup of dried apricots.  The crystallized ginger in the frosting was wonderful!

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