Carrot Cake

Anna introduces Peggy to a new dessert!

Every April since 1999, Anna has made me a heart-shaped carrot cake for my birthday. All these years later, she still uses the same recipe. And for good reason—it’s fantastic!

The first thing you do is mix grated carrots with brown sugar, then leave it sit for half an hour. I don’t know the culinary science behind it, but for some reason this extracts a ton of moisture. Carrot cake is notorious for being dry, but not this recipe!

Fun fact: carrots rank among the highest sugar-content vegetables, right up there with sweet potatoes and beets.

This one was interesting to draw. It’s a little visually boring in the sense that there isn’t much variety in most of the panels. But I had fun challenging myself to show Anna in different phases of the process: handling the cake with oven mitts, taking it out of the pan, putting on the frosting. I’m getting a little better at drawing hands, but I still need lots of practice! 😅

As we bound forward into May, I hope your creativity is blooming! Have a great week!