For Easter, Ben and I planned to make carrot cake. To be more specific, I’ve been craving carrot cake for about 20 years, and Ben agreed to assist me. For some reason, I just couldn’t face making it Saturday, so I got up early Sunday morning and took on the task alone. Ben conveniently woke up just as I was sticking the pans in the oven, so his involvement was limited to licking the beaters. Hey, sometimes it’s a bake a cake before church day, and sometimes it’s a lick the beaters day.
The carrot cake was absolutely delicious, and well worth the effort. Ben and Sophia also loved it. Phil did not. I mean, he was polite about eating his tiny little sliver, but carrot cake just isn’t his thing, so I almost never make it. I’ve tried to get to the bottom of his aversions, but this one is complex. Any guesses as to what he objects to? I’ll be very impressed if your comments unlock the nuances of Phil’s pickiness.
Carrot Cake
1 1/4 cups canola oil
1 cup sugar
1 cup lightly packed brown sugar
4 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
3 cups grated carrots
1 cup chopped pecans (optional)
1/2 cup raisins (optional)
Icing
8 ounces cream cheese, at room temperature
1 1/4 cups powdered sugar
1/3 cup heavy whipping cream
- Preheat oven to 350º and grease two 9-inch round cake pans.
- Mix oil, sugars, eggs and vanilla in a stand mixer with the paddle attachment until smooth and well combined.
- Add dry ingredients (flour, baking soda, salt and cinnamon) and mix until just combined.
- Add carrots, nuts and raisins, mixing until just combined.
- Divide batter evenly between two cake pans and bake 35-40 minutes, until pick inserted in center comes out clean.
- Let cool in pans on rack for about 15 minutes, then remove from pans to cool completely on rack.
- To make icing, beat cream cheese until smooth, then add sugar, beating until smooth. Add cream and continue to beat until smooth, creamy and spreadable. When cakes are cool, spread icing on top and side of one cake. Place the other cake on top of the iced one and spread icing on top and side, until both layers are completely iced. Refrigerate at least 2 hours before serving.
