One of my favorite things that I’ve baked has been carrot cake, but there were a few problems with it.

It was too large, for example. The recipe called for a 13 by 9″ baking pan which is enough to make 18 servings, or more than I can eat in a few days. Plus, the cream cheese frosting, while delicious, added way too many calories.

So I was delighted to find another recipe that used an eight inch square pan, whole wheat flour, and a reduced calorie frosting.

There was one tiny little hitch. Not in the recipe, but in my cooking gadgets.

The recipe called for shredding the carrots in the food processor and then mixing all the rest of the ingredients in the same processor.

The problem is that I have two food processors: a small one that has the shredding attachment and a larger one for which I can’t find the shredding attachment any longer. So I would have to use both of them, meaning twice the bother and twice the cleanup.

Oh, well.

The cake seemed to turn out pretty good.

And the eight inch square size meant it fit on my cake holder after I frosted it. The recipe specifically calls for frosting only on the top. 

It tastes great. The whole wheat flour gives it an especially nutty flavor.

Later in the day I decided enough was enough. Those extra attachments for the larger food processor have to be around somewhere. I could distinctly recall having seen the plastic dough attachment not that long ago (meaning maybe a year or so).

After lunch I started on a systematic search of all the drawers and cupboards, and it didn’t take long before I found what I was looking for. Behind a bunch of boxes of elbow macaroni.

At least I’ll have them for the next time!