Mom's Carrot Cake

When I was growing up and still, to this day, my mother makes a carrot cake that is to die for. As a child I would sneak slices in the middle of the night while no one was watching; it was just me, my carrot cake and Arsenio. I imagined I’d one day make it on my own, that I wouldn’t have to eat it alone in secret or in shame and that day came. The first time I made it was for Susana’s birthday where I was gathered with my friends in celebration of life and cake. Then another opportunity arose in the summer of 2014. I was dating a man. Yes, a man. Not just any man, but a man whose favorite cake was that of the carrot variety. We were quite a few dates in so I thought it time to share some different gifts I possessed - those that unfold when I’m alone in the kitchen listening to Prince, Stevie or Lionel Richie. I baked for this man. I baked in the heat, turning on both of my air conditioners and preparing carrot, walnut and raisin speckled batter with laughter, joy, shoulder rolls and booty bouncing. After going to the movies on a Saturday night, we came back to my place and I couldn’t wait to surprise him. It was with the happiest heart that I shared my beloved carrot cake. I watched with pride as he ate his slice while I sat alongside him enjoying my very own. He looked over and said “this is delicious, it might be the best I’ve ever had.” Our movie date wasn’t our best by far, but I was sure the cake response was the truth. Later that evening I sent him home with a healthy sized piece in my favorite tupperware container. I didn’t see him again after that night. I also never saw my tupperware. A few awkward text exchanges including “I think we’re different kinds of people and this isn’t working” and I couldn’t bring myself to ask for the tupperware to be returned. You win some, you lose some. In my case I often lose with men and sometimes I lose tupperware and sometimes a bit of my pride and joy too.

It had been years since that night, and I haven’t baked a carrot cake since. I figured it was high time I took back my carrot cake power. I owed it to myself and this family recipe to give my favorite cake a new story. It was do over time. And so I prepared the cake in the grandest way I could. Three layers, frosted, to be presented on Thanksgiving. This was the first year I cooked a whole Thanksgiving feast from top to bottom and since I’ve never been a fan of pumpkin pie, apple everything felt so done and I knew Susana fancied my carrot cake - I had my answer. This time around the carrot cake was baked, frosted and shared with love. I ate it with friends who appreciated it and, yes, I grazed on it all weekend long. I didn’t eat in shame, I openly cut myself two slices in one evening and I’d never been more proud of myself or the cake. No tupperware was lost in the making and sharing of this cake.

Speckled with raisins, walnuts, loads of carrots, a slight crunch and frosted with cream cheese dreams - this is the ideal cake for any occasion. The batter forms well into muffins and loaves should you want to adapt it as a breakfast treat to grab and go or enjoy some baking on a lazy, muffin making kinda Sunday morning. 

Bake, frost, slice and share with those you love. Food tastes better that way, especially thick slices of three layer carrot cake.

XO

Triple Layer Carrot Cake

3 c. all purpose flour
1 c. sugar
4 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
4 tsp. ground cinnamon
1 1/2 c. vegetable oil
4 eggs
2 T. vanilla
6-8 c. carrots
1 c. mixed raisins & 1 c. chopped walnuts (optional but highly recommended)

Preheat oven to 350 degrees
Combine all dry ingredients in a bowl and whisk together
In a separate bowl, combine wet ingredients (vegetable oil, eggs and vanilla) and beat with a whisk
Combine wet mix to dry ingredients and gently fold together - just until all flour/white is gone
Fold in carrots
Fold in raisins and walnuts
Coat three round baking pans with non-stick spray
Pour batter into round baking pans
Bake for 25-30 minutes, testing with a toothpick to be sure it comes out clean
Cool cakes on a rack for 1 hour
Begin to frost when completely cool

Cream Cheese Frosting
8 oz. 1/3 less fat cream cheese, room temperature
1 stick of unsalted butter, room temperature
1 c. confectioners sugar

With an electric mixer, beat cream cheese and confectioners sugar together until smooth
Happy frosting!