Due to popular demand (mostly from Omer), I started to hunt and try out carrot cake recipes.

My dad’s moist and delicious and awesome cake was too calorie-packed, whereas the one served at Starbucks was too dry and plain. When I was in college, I used to make a carrot cake using plain cake mix and carrots, but I was sure that it could be improved upon (plus, nowadays I find it kinda’ embarrassing to use cake mix).

Whenever we have a barbecue party or a get-together with the girls, I consider it my sacred duty to prepare these. They are so very versatile and easy to make. They go well for brunch, lunch or dinner, with tea or raki. And if that’s not enough motivation for you to go ahead right now and make them, they are healthy!

A few years ago, when Ayfer first introduced me to the wonder that is fresh thyme, she said that she only made this salad for those she loved dearly. I loved the salad but didn’t get what she meant by that remark until recently, when I tried to make it on my own.