Our oven has been cold for a week and I hope a new oven is on it’s way soon. Not new new, but newer will do. Until then, no oven-based recipes. At least I can bask in the glory of this wee cake that I baked over my holidays. I’ve been meaning to make an “easy” cake for a while now. Those I know who bake always say to start with a banana cake or a carrot cake. Tofu the bunny adores carrots and carrot cake sounded delightfully blog worthy. When we eat carrots, Tofu gets the tops and the peel. Carrots are gold in this house. I also figured it was worth finding out what exactly was in the cream cheese frosting that I adore so much. I used Mama Dorosch’s Carrot Cake recipe from KitchenTrials.com and it was a successful first go. The cream cheese frosting is as follows. Cream Cheese Frosting Makes plenty for one cake  Ingredients 250 grams cream cheese 100 grams butter  2 cups icing sugar (powdered sugar) Preparation Bring …