Carrot Cake

With all the holiday tasties coming out of the woodwork, it's easy to forget everyday treats that pack as much festive, spicy punch as "once a year" fare.  A few sparkly flourishes and you can bring carrot cake to the party.

It doesn't have to be a three tiered colossus.  Pick your favorite shape and bake.


Carrot Cake
This recipe can be found in my book "My Life from Scratch" but because I'm feeling generous and giving, I'm sharing it with you here.  Doesn't mean I don't want you to buy the book.  I do.  But I also want you to bake scrumptious things right now
INGREDIENTS
for the cake1 1/2 cups vegetable oil2 cups sugar4 large eggs2 cups all-purpose flour2 teaspoons baking powder2 teaspoons baking soda1 teaspoon salt1 teaspoon cinnamon1/2 teaspoon nutmet3 cups finely grated, peeled carrots (about 1 pound)
for the frosting4 cups (2 boxes) confectioner's sugar2 8-ounce packages cream cheese 8 tablespoons (1 stick) unsalted butter, room temperature1 teaspoon vanilla bean extract
PROCEDURE
for the cake-preheat oven to 325º.  Lightly grease your baking form-beat together sugar and oil until combined.  Add eggs, one at a time, beat well after each addition.-sift together dry ingredients and add slowly to the sugar, oil and egg mixture.-fold in the carrots.-pour the batter into your prepared pans.  Bake until the tops are golden brown and the cake springs back when you poke it.  Timing depends on the size of your baking vessel.  Check after 15 to 20 minutes.

for the frosting

-beat all the ingredients together until smooth and cream.  Refrigerate to stiffen a bit.

Dollop and pipe at will.  Make sure the cake has cooled completely and you don't have any extraneous lumps in the frosting to make piping breezy.