Wednesday, July 10, 2013
Dad's birthday is in late June and I always try and make something special, just for him. He's not a big fan of sweets so I try to make him something I know he will like and I pretty much think the rest of us just have to deal with it. My dad is such a great guy - he is a man of few words but the words that he does say always make a big impact. I think that I work so hard in part, to please him and make him proud of me - he gave a lot of himself to us and it's time we get to give that back to him.
He is a role model in many ways and his loving support of my mom is one of the wonderful ways he has shown us what it means to be a good man. Of course, when I was younger, I never did date any guy who could live up to the type of guy my dad was to my mom. The funny thing is though, over the last few years, I've noticed that us girls have picked boyfriends/husbands that are, surprisingly, a lot like Dad. K's husband E has lots of surprising Dad tendencies and even some "dad" sayings.
And John is a lot like Dad in more ways than one but in my favorite way - food! John's favorite desserts mirror Dads - strawberries and rhubarb? Yes please! Spicy foods? Yes Please! Carrot Cake - not even please, just YES YES YES! So, I couldn't let Dad's birthday pass him by without a little carrot cake; I made it the night before and frosted it there (for pure ease). Everyone liked it but I was thrilled when Dad cut himself a huge piece for leftovers - the rest we got, much to John's delight!
Joy of Baking; frosting is mine!)
3/4 pounds carrots
2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
3 teaspoons cinnamon
1 1/2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup raisins
Cream Cheese Frosting:
1/4 cup butter, softened
8 ounces cream cheese, softened
1 tablespoon vanilla extract
2 1/2 cups powdered sugar
1/2 cup walnuts, toasted and chopped
Carrot Cake: Preheat oven to 350 degrees F. Grease two 9-inch round pans and set aside. Peel the carrots and grate them until you have about 2 1/2 cups. Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Set aside.
In another bowl, beat eggs about 1 minute, until frothy. gradually add the sugar, and beat 3-4 minutes, until the batter is thick but light-colored. Slowly add oil and vanilla extract. Add the flour mixture and beat until just incorporated. With a large spoon or spatula, fold in the carrots and raisins. Evenly divide the batter between the two prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let cool completely prior to frosting.
Cream Cheese Frosting: Beat the butter, cream cheese, and vanilla extract until fluffy (2-5 minutes). Then, add the powdered sugar, incorporating a little at a time (about 1/4 cup). Beat until desired texture and flavor.
Frost each cakes top and layer the cakes on top of each other. Top the cake with toasted walnuts and serve. To store leftovers, place in an airtight container in the refrigerator for up to 3 days.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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