Monday, April 27, 2020


NaPoWriMo PROMPT: Write a poem in the form of a review. But not a review of a book or a movie of a restaurant. Instead, I challenge you to write a poetic review of something that isn’t normally reviewed. For example, your mother-in-law, the moon, or the year 2020.

Aunt Ellen’s Carrot Cake 

She used carrots fresh from the garden. 
She would have scorned baby carrots. 
Aunt Ellen was my husband’s mother’s half-sister. 
She was an experienced cook from Blanding, Utah. 

Her Carrot Cake Recipe is a treasure. 
The simplicity of preparation, 
And the familiar ingredients, 
Put the creation of this fine dessert 
Within reach of even the inexperienced. 

Don’t reject the simple storyline
And the stained 3x5 card. 
The writing gets to the point without rambling. 
The addition of raisins and walnuts 
Was not an unexpected plot twist. 
In fact, they were necessary for the final result. 
Aunt Ellen’s Carrot cake will not disappoint. 
Five Stars. 

Spoiler Alert—The Actual Recipe copied from her own stained 3x5 card follows: 


In a large mixing bowl cream together: 
1 ½ cups shortening (part can be soft butter) 
2 cups white or brown sugar 
4 eggs, one at a time 
Peel and grate enough carrots to yield 3 cups 
Add and mix well. 

Sift together and add: 
2 ¼ cups all-purpose flour 
1 ½ teaspoons baking soda 
2 teaspoons cinnamon. 
Stir in: 
1 cup chopped walnuts 
1 cup raisins 
Pour the batter into a greased and floured 13x9 baking pan 
Bake 45 minutes to 1 hour at 350 degrees (Fahrenheit) 

Note: A cream cheese frosting is traditional but this cake is so rich and moist, it is not necessary.

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