I have an obsession with slacks at the moment. My grandfather's slacks that is.

My Nana recently gave me a big bag of clothing scraps, and in that bag I found a couple of pairs of my Pop's old slacks. He only wears slacks, and doesn't like jeans (as I mentioned here).

First along came Ty in all his slack glory (available for adoption here). Ty even wanted his own pair of slacks and a tie... talk about demanding!

Who would have thought that slacks could be so inspiring!

I love carrot cake... but it has to be with cream cheese icing. This recipe is delicious (from the reliable Edmond's Cook Book) and has walnuts, cinnamon, crushed pineapple and grated orange rind in the cake, which makes it extra special.

Checkout the recipe index to the left of my blog for more yummy things... mmmm... food!

Carrot Cake

Ingredients
3 eggs
1/2 cup oil
2 cups plain flour
1 cup sugar
3 teaspoons baking soda
1/2 teaspoon cinnamon
3 cups carrot, grated
1/2 cup walnuts, chopped
1 teaspoon grated orange rind
3/4 cup crushed pineapple

Beat eggs until thick. Stir in oil. Sift flour, sugar, baking soda and cinnamon into the egg mixture and combine. Fold in carrots, walnuts, orange rind and pineapple. Grease and line the base of a 23cm ring tin. Spoon mixture into tin. Bake at 180 deg C for 40 minutes or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire rack. When cold ice with Cream Cheese Icing if wished (see below).

2 tablespoons butter, softened

1/4 cup cream cheese

1 cup icing sugar

1/2 teaspoon grated lemon rind

Beat butter and cream cheese until creamy. Mix in icing sugar and lemon rind, beating well to combine.