Funky Carrot Cake

I made this cake over Christmas break for thee Domestic Abuse Shelter in my hometown....I started shaking with joy and anticipation when I began to decorate it, I sure love baking!!!! I made it crooked on purpose...I tried doing an ace of cakes sort of thing, it's okay for the first time decorating like this I guess...It was really fun making a mini version as well. And besides that, carrot cake hides under that cream cheese frosting!!! YUMMM, I also made miniature carrot cake cupcakes in my mom's mini muffin pan, I will post them next- same recipe except for the cooking time and the pan used. Simple as that.

Today was just an off day for me. Don't you hate those days. No matter what happens it's just not right, maybe I dreamt something awful that just put me in a weird mood or something. I am just glad it is midnight, a new day has begun, I'm listening to some great music by the Wailin Jenny's, Allyson Krause, and Patty Griffin...ahhhhh soo relaxed. Tomorrow I get to go home for the night, drink some chocolate wine with my mother....that's right chocolate wine does exist (It's a lot like bailey's if they made a chocolate version) great in hot chocolate. Then I have to go shopping for my NYC course, and a graduation dinner back at school on Friday night...hopefully I can surprise my bf on his B-day this Sunday....he he he. good thing he doesn't read my blog...oh wait, I don't think anyone does...lol

That post will be exciting....I am going to make him a toffee cheesecake!!! his fav new thing these days is skor toffee bars....mmmm too bad I gave up dessert for Lent. :( But I have been going strong...one week in and no dessert, period, or anything unnaturally sweet. It's tough let me tell you.

well, I should saw some logs after I give you the best carrot cake recipe EVER!!  sleep sweet

Best EVER Carrot Cake
(Adapted from Better Homes)

ingredients:

4 beaten eggs
2 C. APF (Or Cake flour)
2 cups sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. all spice
1/8 tsp. ground cloves
1/2 tsp. baking soda
3 C. finely shredded carrots
3/4 C. cooking oil
1 recipe Cream Cheese Frosting
1/2 C. finely chopped pecans, toasted (Optional)

Directions:

1. Allow eggs to stand at room temp for 30 min. Grease and flour one 6in round, one 4 inch round, one 2 inch round (These sizes are for the wedding cake look, otherwise use two 9X1 1/2 inch round pans) set pans aside. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon, nutmeg, ground all spice, ground cloves, and baking soda.

2. In a med. bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pur batter into the prepared pans.

3. Bake in a 350 degree oven for 30-35 min. or until wooden toothpick inserted near centers comes out clean. Cool on wire racks for 10 min. Remove from pans. Cool thoroughly on racks.

4. Trim cakes and cut in half using cake leveler. Frost with cream cheese recipe (At bottom of cake recipe).
Frost med-thick layer between cake layers. cover cake in frosting for the crumb coating. Does not have to be perfectly smooth or thick yet, just a thin layer to grab crumbs, place in fridge to firm. (30 min.- 1 hour).
Repeat with remaining cakes and cake layers.

5. Take out of fridge and coat each cake with thicker coating of frosting. if making a mini cake like I did, you will not need dowels for support. Place 4 inch cake on top of 6 inch, then the 2 inch on top of 4. Decorate  by dying frosting with gels or any way you prefer (can also coat in fondant at this time).

when done frosting and decorating, place in fridge to firm up (2 hours min.)
Slice and enjoy!!!!

CREAM CHEESE FROSTING

1 8 ounce package cream cheese, softened
1/2 C. butter or margarine, softened
2 tsp. vanilla
53/4 C. to 61/4 C. Sifted powdered sugar

1. Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 C. of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. (Recipe frosts tops and sides of two 8- or 9- inch layers.) Cover and store frosted cake in fridge.