Springtime Carrot Cake

I love carrot cake. Something about it says spring.

I was never fond of carrot cake when I thought it was good for me but then I discovered the exorbitant amount of fat within. Now, I am a believer. With that much oil and cream cheese it has to be good!


So we begin our day gathering our tools. And deciding just exactly what we need.

We discover the joys of the food processor. For nine years I have wanted a food processor. I received money when I graduated from Radford University and knew exactly how to WISELY spend that gift money. How did I ever live without one?

We step by step prepare our ingredients.

Creaming wet ingredients.

Adding eggs.

Preparing pans..oops I forgot the cake strips!

The batter smells of fresh cinnamon and blossoms.

Adding all the healthy stuff.

Dividing evenly is always a challenge..until I learned that not all three cakes HAVE to come out of the oven at the same time. Revelation!!

Lots of frosting because the cream cheese is my favorite part.

It is a pretty cake..a little saggy in the middle..but it all tastes the same.

Carrot Cake from Dorie Greenspan's cookbook.

Place in large mixing bowl

• 2 cups flour
• 2 tea baking powder
• 2 tea baking soda
• 2 tea cinnamon
• 3/4 salt

Mix in another bowl

• 3 cups grated carrots
• 1 cup chopped nuts
• 1 cup coconut
• 1/2 cup raisins

Combine

• 2 cups sugar
• 1 cup oil
• 4 large eggs

Combine sugar and oil in mixer until well mixed. Add eggs one at a time. Beat till smooth. Slowly add flour mixing gently. Add chunky ingredients. Divide between 3 prepared pans. Bake 40-50 minutes until sides pull away from the pan. Cool and frost with favorite icing.