Were it not for my mother reminding me, Easter would have passed me by. I usually host a small dinner for family and friends each year, but with all this going on with the pandemic, it will be a dinner for two plus our two cats. Sometime late last year, Food and Wine magazine asked me to create a carrot cake for their magazine to celebrate the arrival of spring and Easter. The citrusy aroma of the orange in this carrot cake gives this carrot cake a burst of bright energy, while the sour cream glaze gives a much-needed tangy edge.
Grab the recipe here at Food and Wine Magazine Cooks: Carrot and Orange Cake with Sour Cream Glaze.
