I sat the whole thing on our crooked cake stand and noticed the whole thing was lopsided. No matter. I was proud of myself for not swearing or even getting mad. I've learned many life lessons in the two years since you were born. One of them is that remaining calm is always key.
A second birthday celebration, complete with cousins, your new best friend, and love all around. This was a perfect birthday, and a delicious, imperfect cake. Eat up!
Freeman Allen's Carrot Cake
From the Bakery Lane Soup Bowl Cookbook
My mother made this cake often when I was growing up. It is moist, flavorful and deeply satisfying. It's also easy and fool-proof, as long as your pans are properly greased. It can be baked in a tube-pan or as a layer cake. If you choose to do the latter and want to frost the whole cake including the sides, double the frosting recipe.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 1/4 cups oil (I used canola)
3 cups grated carrots
4 eggs
1/2 cup chopped walnuts or pecans
2 teaspoons vanilla
Combine the dry ingredients and mix until well blended. Add oil, carrots and eggs one at a time and stir well between additions. Stir in nuts and vanilla. Mix well. Pour into a greased tube pan or 2 layer cake pans. Bake in a preheated 350 degree oven for 50 to 60 minutes or until cake springs back when touched lightly. Cool in pan. Frost with cream cheese frosting.
Cream cheese frosting
4 ounces cream cheese (room temperature)
1/4 cup butter (room temperature)
2 cups confectioners sugar
Combine the cheese and butter, beating with a mixer until light and fluffy. Add sugar and beat to blend. Use additional sugar if needed. Add a few drops lemon juice. Spread on top of carrot cake. Store the cake in refrigerator once frosted.
