Home, sweet home. Or at least home, sweet L.'s home. I so enjoyed my time back East, not the least of which included hearing vermilion leaves go crunch underfoot, swinging on the front porch with a Scarlett O'Hara in hand and learning to coax a smile from baby S. What a dreamboat he is... (sigh)
L. and I made good use of her kitchen, trading off baby S. as needed to stir the artichoke and snap pea risotto or throw another dollop of raspberry-orange-ancho chile marinade on the sizzling grouper. But the star of the week was the carrot cake my mom brought up in honor of dad's recent birthday.
Every year he chooses a new cake and this year it was carrot, so mom pulled out her tried and true recipe from my grandmother's neighbor, Mrs. C. It was scrummy! L. and her husband noshed on it all weeklong for dessert (not to mention breakfast and midnight snack). I had a piece, enough to confirm that it was moister than any cake I've ever had and slathered in decadent cream cheese icing. And then my fun, new egg allergy kicked in and I decided one piece would have to be plenty.
Delicious Carrot Cake
For the cake:
2 cups flour
2 cups sugar
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
1 cup vegetable oil
4 eggs (or equivalent egg substitute)
3 cups grated carrots
For the icing:
8 oz. cream cheese, softened
1 stick butter
1 1-pound box confectioner's sugar
2 tsp vanilla
1 cup chopped pecans or walnuts
For the cake: Preheat oven to 350. Butter and flour three round cake pans. Sift together all dry ingredients. Add oil and stir well. Add eggs one at a time, stirring after each to mix well. Fold in the carrots. Pour batter into prepared cake pans and bake 25-35 minutes, or until a toothpick comes out clean.
For the icing: In a large bowl, beat the softened cream cheese, butter, and confectioner's sugar. Stir in vanilla. Once cool, ice the top of each cake, placing one on top of the next until you have three tiers, then ice the final top and sides. Sprinkle nuts on top.