Cake for Dearest
This weekend Dearest and I are on our own…sigh, I know we’ve had an unofficial empty nest throughout the week. But, usually for the weekends our youngest daughter would come home adding her special spark of life to our weekend activities.
I just love it when she plays the piano.
It fills the house with her beautiful melodies….but for the next few days, she’s away…I’ll share more later.
Dearest and I spent all day Saturday in the garden.
One of the best things is that we do love to do a lot of things together -working in our garden is top on that list. We had some more clean up to do from the ice storm a few weeks back and weeds are making their presence known.
Dearest worked on his lawn –
He mowed it for the first time this year…I know! Some of you are still knee deep in snow and COLD – but Saturday was just too perfect here in Georgia! And our spring season begins so early here!
But, on Sunday – the weather turned and we were bound indoors due to rain.
Heavy, cold rain and thunderstorms….we can have every weather condition in one day or in a few days here in Georgia.
After church and after our Sunday dinner, I asked Dearest a question…
I feel like making something sweet…do you want cake or do you want cookies…
‘Cookies are for babies…’ (quoting a cute commercial with a little girl responding to her mother in a number of questions) O.K., cake it is! What kind? Dearest inquired. Knowing it was going to be just the two of us for a few days and knowing just what he likes…I replied,
So I dug out one of my favorite cookbooks – The Foster’s Market Cookbook – and found a wonderfully moist-flavorful recipe.
Super-Moist Carrot Cake with Cream Cheese Frosting
- 4 cups peeled and grated carrots
- 1 1/2 cups coarsely chopped walnuts I used pecans
- 1 cup dark raisins I used dried cranberries
- 1/2 cup crushed pineapple my addition
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 cup canola or safflower oil
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tablespoon pure vanilla extract
- Cream Cheese Frosting
- 1/2 pound 2 sticks unsalted butter, softened
- two 8-ounce packages cream cheese softened
- 5 cups confectioner's sugar
- 2 tablespoons grated orange zest or lemon zest
- 1 teaspoon pure vanilla extract
1. Preheat the oven to 350 degrees.
2. Grease and lightly flour two 9-inch cake pans and set aside
3. mix the carrots, pecans, cranberries, and pineapple in a bowl - set aside.
4. Sift together the flour, cinnamon, cloves, baking powder, bakings soda, and salt in a separate bowl and stir to mix. Set aside.
5. Combine the eggs, oil, granulated sugar, brown sugar, and vanilla together in a separate bowl and whisk until well blended ( I did this with my mixer)
6. slowly fold in the flour mixture into the egg mixture and stir to blend just until all the dry ingredients are moist and blended. Do not over mix. Fold in the carrot mixture and stir just until combined.
7. Divide the batter evenly between the 2 prepared pans and bake 45 to 50 minutes, until the cakes are firm to the touch and a toothpick inserted in the center of each cake comes out clean.
8. Remove from the oven and cool the akes 10 to 15 minutes in the pans. Remove from the pans and continue to cool on a baking rack.
9. Once the akes have colled completely, cut the rounded tops of to make each cake a flat, even surface.
10. Place one of the layers cut side down on a cake plate. Top with about one-third of the frosting and spread evenly to cover the top of the cake layer. Place the next layer, cut side down, on top of the frosting and spread the top of the cake with about one-half of the remaining frosting. Use the remaining frosting the cover the sides of the cake.
Cream Cheese Frosting
1. Place the butter and cream cheese in a bowl and cream together with an electric mixer until light and smooth.
2. Add the confectioner's sugar, 1 cup at a time, beating well after each addition until smooth.
3. Add the orange zest and vanilla and continue to mix on high speed about 1 minute to make the frosting light and fluffy.
Last week was my daughter’s birthday
-second child. When Dearest and I met her and husband for dinner she gave me a bouquet of roses with a ‘Thank You’ note. Children! They’re such a blessing and it is such a delight to thoroughly enjoy our children as young adults. I am so thankful for Dearest and for our children each day…
So today…Cake for Dearest and Roses for Mommy….
I love it!
I am participating with several of our Blogging friends in celebrating Swing Into Spring Linky party!