When I got a phone call asking for a dessert for the Community Supper in town, I had to celebrate this tiny celebration of Spring with my tried and true Carrot Cake - always delicious , moist, tender, and with the most wonderful frosting ever. Creamy, lemony. tangy, and a perfect combination of cake and creamy icing - definitely a winning combination. I used a 9x12 inch pan, and marked off 2x2 inch squares, then piped on the frosting, but you can also do a simple little two layer cake if you wish.
For the cake:
Preheat oven to 350F.
Grease a 9x12 inch baking pan.
4 large eggs
1 1/2 cups sugar
3/4 cup canola oil
2 cups King Arthur flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
2 cups packed, finely grated carrots
Beat eggs, add sugar, oil, and dry ingredients. Add carrots and stir. Scoop batter into prepared baking pan .
Bake about 45 minutes or until the top of the cake is somewhat firm to the touch.
Remove to cooling rack. Run a knife around the edges of the cake, and cool another 15 minutes before flipping onto another cooling rack. Wait fifteen minutes, then flip cake out onto another cooling rack. Let cool completely before frosting the cake.
1 large package (8 ounces) of cream cheese
1 stick (8 ounces) unsalted butter, softened
juice of one lemon
one box confectioner's sugar
Beat the ingredients until smooth and creamy.
Smooth onto cooled cake, or pipe ribbons of frosting onto sliced squares of cooled cake.
Welcome, Spring, wherever you are!