Food Writing + Seasonal (and not so seasonal) food(s)
Food writing, storytelling, and everything they entail are the way to my heart/mouth! Hang out to hear some of my favorites, a reality check in feeding kids, and sharing an essay (and recipe!) of my own.
2 cups cake flour
1 cup granulated sugar
1 cup dark brown sugar, packed
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
4 large eggs, room temperature
1 1/2 cups canola oil
2 teaspoons vanilla
3 cups grated carrot (approximately 13 medium sized carrots)
3/4 cup raisins
1/2 cup walnuts
Preheat oven to 350. Spray 2, 9 inch cake pans with cooking spray and set aside.
In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt until thoroughly combined. In a separate bowl, whisk eggs, vanilla and oil together until smooth, about 1-2 minutes. Gradually pour oil and egg mixture into flour mixture until combined. Mix in carrots, raisins and nuts, pour into cake pans.
Bake for 30-35 minutes.
Allow to cool in pans on a wire rack for 5 minutes before turning out onto racks to complete cooling.
Cream Cheese Frosting
12 ounces cream cheese (I prefer Philadelphia), room temperature
1 1/2 sticks unsalted butter, room temperature
3 cups confectioners sugar
1 teaspoon vanilla
1/2 Tablespoon fresh lemon juice
Using an electric mixer, beat butter and cream cheese until fully combined and smooth, about two minutes.
Slowly add in sugar, scraping down the sides with a spatula as needed. Once fully combined, add vanilla and lemon juice, increase the speed and whisk for an additional 3 minutes. .
Do not frost your cake until completely cooled.