I had to sit out October because of work (so the streak is no longer unblemished, let’s not talk about it), but the baking club wasn’t about to let November pass us by. We loved the September carrot cake so much that we brought it back — this time with pistachios instead of walnuts, a pistachio–mascarpone icing, and the whole thing baked as a bundt. Honestly, a very strong comeback from the team. LOVED IT!
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more entriesYour comment has been submitted.