Carroty Cake

In a minute you'll understand why my kitchen counter looked like this last Saturday morning . . . (And, yes, this is a close-up, so there were lots more)

I must say the joy of baking far outweighs the "joy" of doing the dishes afterward. And when I get into it, I really get into it. And the dishes pile up. Up. Up.


I really didn't bake all that much, it was just that I had to use so many bowls per recipe. First off: carrot cake. For Dad's birthday cake, it couldn't be any other. I had found the perfect recipe that didn't call for any pineapple (and then freaked out a little bit when he said he likes the kind with pineapple). I wasn't about to go back on it, though. I had already tested the recipe with some friends and got good reviews. With the applesauce I added to the recipe, I thought the cake had enough moisture to warrant forgetting the pineapple. I actually had the foresight to also take my carrots to work with me and quickly, easily grate all four cups in the food processor there. =)

While the carrot cake layers cooled, I did a batch of pumpkin cupcakes. I used this recipe from Smitten Kitchen pretty much spot on, so I won't copy it here. Delish! Especially with cream cheese frosting on top!

Once the carrot cake layers cooled, I put on a crumb coat (a thin layer to keep crumbs from peeking through the final layer), swathed it in plastic wrap, and stashed it in the fridge 'til evening. The cake and cupcakes were transported to Mom and Dad's house later in the afternoon for the final party frosting. I couldn't think of any other crowning decoration, so we cheesily slapped some candy corns on top. Not my best gourmet moment.

After a splendid dinner, the pinata, and apple-bobbing, it was time for the grand moment of truth. Was this birthday cake good enough for a 60th-year celebration.? After we'd all eaten, I coolly asked my dad, "So, how was the cake?"

Taste-tester's response: "Perfect!"

It can only go downhill from here, folks. Cook's word. (Oh, and: P.S. I thought the cake was good, but I got a little happy with all that frosting. See it literally dripping down in the middle? Yikes! I mean, cream cheese is yummy, but . . . )

And since it was that good:

"Perfect" Carrot Cake
(tweaked from here)

2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 cup white sugar
1/3 cup brown sugar
4 eggs
1 tsp vanilla
1/2 cup vegetable or canola oil
1/2 cup applesauce (I used Ginger-Granny, of course!)
4 cups grated carrots

Instructions: Sift flour, baking powder, baking soda, salt, and cinnamon into a small bowl. Beat eggs and sugar together. Add vanilla, oil, and applesauce, and blend well. Stir in dry ingredients. Fold in carrots. Bake at 350F in a greased, floured 9x13 or two 9-inch round pans for about 40 minutes. Frost with your favorite cream cheese frosting.


p.s. Thanks for the pans, Rachel!