Day 1

Today is my mom's birthday, so what better thing to do, than bake a cake!

Carrot Cake with Cream Cheese Frosting

I love the recipes that come out of this cook book, so I thought that I would give this cake a try. The book is The New Best Recipe. From the editors of Cook's Illustrated.

Carrot Cake

2 1/2 cups unbleached all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 pound carrots (about 6-7 medium) peeled (the recipe calls for this many carrots, but I think you only need about 5)

1 1/2 cups granulated sugar

1/2 cups packed light brown sugar

4 large eggs

1 1/2 cups canola or vegetable oil

Cream Cheese Frosting

8 oz. cream cheese

5 tablespoons unsalted butter

1 tablespoon sour cream

1/2 teaspoon vanilla extract

1 1/4 cups confectioners sugar

For the Cake

1. Heat the oven to 350 degrees. Spray a 13 by 9 inch pan with nonstick cooking spray. line the bottom of the tray with parchment paper, and spray the paper.
2. Whisk together the flour, baking powder, baking soda, spices, and salt in a bowl and set it aside.
3. Shred the peeled carrots in a food processor. (you should get about three cups). Add the carrots to the dry ingredients, set aside. Wipe out the processor, and mix together the sugars and eggs until they get frothy. While the machine is running, add the oil. Put the mixture in a large bowl and mix in the dry ingredients. When you are done mixing, there should be no streaks of flour. Pour this into the pan and bake until a toothpick inserted into the center of the cake comes out clean. (35-40 minuets). When the cake is done, cool on a rack at room temperature, for about 2 hours.

For the Frosting

1. When the cake is done cooling, process the cream cheese, the sour cream, the butter, and the vanilla until combined. Add the confectioners sugar and process until smooth.
2. Run a knife around the edge of the cake to loosen it from the pan. Put the cake on a wire rack and peel off the parchment paper. Using a spatula, spread the frosting evenly over the cake.
3. Cut slices or squares, serve, and eat!

A nice touch to add is:

• Sprinkling extra shredded carrot on top
• Adding extra shredded carrot to the frosting for color
• Adding designs or words to the cake with frosting

To save, wrap in foil and stick in the fridge.