Carrot Cake to Die For

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Ok, guys, it’s Mother’s Day: time to put on your aprons and bake. Personally, I think a man who can bake is sexy, and this recipe is about as easy as it gets. Though it may not be as easy as Paula Deen’s English Peas (the key is not using a cardboard pan), the cake tastes so much better. I swear.

This is one of those recipes my mother gave me on a hand written index card that is now ripped and stained, with changes made in the margins. I recently made the cake for a friend’s baby shower where everybody asked me for the recipe. It is one of my favorite cakes, and from the orgasmic noises coming from the other ladies around the table, I’m pretty sure they liked it, too. In fact, when I went to claim my cake plate at the end of the party all that was left was a small lump of cake that had been mauled by several forks.

For the Cake:

2 Eggs
1 cup of sugar
2/3 cup of vegetable oil
1 cup all-purpose flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/4 teaspoon of ground nutmeg (freshly ground if possible)
1/4 teaspoon of ground cloves
1/2 teaspoon of salt
1 cup of grated carrot (about 2.5 large carrots)
1 cup of grated and drained zucchini (about 1/2 a medium)
1/2 cup chopped walnuts (optional)

For the frosting:

1 8 oz. package of cream cheese, softened in the microwave for about 30 seconds
3 tablespoons of butter
1 teaspoon of vanilla
2 cups of powdered sugar

Pre-heat your oven to 350 degrees. In an electric mixer, beat the eggs and sugar together until creamy and light yellow, then slowly beat in the oil. Mix the dry ingredients together in a separate bowl and slowly add into wet mix. Beat on high for about 3 minutes. Add carrots, zucchini and nuts. Pour into a greased round 9? cake pan. Bake at 350 degrees for about 35-40 minutes or until the center of the cake springs back when touched. Let cool and turn out onto cake plate.

For the frosting: In and electric mixer or by hand, mix together cream cheese, butter, vanilla and sugar until smooth. Frost the cake when it has cooled. I find the cake at its best when served cold.

We like to fancy it up by adding mint leaves or edible flowers such as violas, pansies, nasturtiums or rose petals to the outer rim and base of the cake.

In honor of all of the hard working moms out there tell us in comments one of the special things you remember your mother making and win a $ 150 gift certificate to Bangz Salon and Spa.

baking with Bill & Sheila

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