happy twenty ten!

Here are tiny squares of the carrot cake I made for our New Years eve dinner. The recipe yielded a huge cake that lasted us days on end! The few changes I made to the recipe were that in the batter I used melted butter instead of oil, and used spelt flour instead of wheat flour, oh and we skipped the nuts; I did not use the magazine's cream cheese frosting recipe, I used this one, and only used about 1/4 cup of icing sugar. Cream cheese frosting is heaven. Mmmmmm...