Stand up straight and look cute!

Carrot cakes are an enigma to me.
Maybe because I really don't think a slice is worth the calories.

Or, because, the first one I ever made, on Franklin Street (a date bench mark for those in the know) was horrible.

Today, I made my second carrot cake, EVER!

As tall as it was wide, it was a tower of perfection.

Maybe it was the organic carrots and pecans, or the fact that it was fairly diminutive and fit perfectly on an ancient piece of wedding band china.

Or that I folded lemon curd into the cream cheese icing.

Who knows? Perhaps the flowers made from fresh carrot slices and the mint leaves from my garden gave her an edge.