Here in the Land of Ivy Bend -- we've always had pie for Christmas dinner dessert. One or two people have a tiny slice and then nobody wants the leftovers. Mr. L usually spends the next couple of weeks eating said pies for breakfast. (Naturally, I freeze them in individual slices.) However, much as he loves pies, Mr. I gets sick of them after a while. So this year I've decided to do something different for Thanksgiving dessert: carrot cake.
Hey, it's got veggies in it--it's good for you, right? There's just one problem: I can't stand that cream cheese frosting. Ick--it's too sweet and cloying and kinda slimy, too. I thought I'd make a lovely carrot cake in a bundt pan and lightly dust it with confectioner's sugar.
Whoa, Nelly! Brother and Hubby don't WANT it lightly dusted with confectioner's sugar. They want the whole thing slathered in slimy icing.
Okay, I'm game to have cream cheese frosting on hand, then anyone who wants it can dig in, but since it's likely I'm the one who'll be eating carrot cake for the next two weeks for breakfast, I don't want my breakfast covered in goop.
So, what do you think I should do? Frosting or sugar?
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