Carrot Cake

I don't know about you, but I am finding it really, really hard to believe that the holidays are upon us. Exactly one week from today, it will be December 1st! Once that date hits, advertisers will officially have the right to blast Christmas music and cover everything in sight with tinsel and twinkly lights. Perhaps one reason it's been hard for reality to set in this year is because November in California is so much different from November in Seattle. Stuart and I literally went to the beach today, while in Seattle we would have been donning a peacoat and wool socks.

That said, Thanksgiving and the month that follows is one of my favorite, most festive times of year no matter where I am. I can't wait for weeks spent catching up with family and pretending that carbs & sugar make up an essential food group (don't they??). I should probably be posting some sort of sweet potato or pumpkin pie recipe right about now, considering Turkey day is right around the corner, but I decided I'd rather post about...carrot cake.

Carrot Cake Ingredients:

4 eggs

1 1/3 cups vegetable oil

2¼ cups sugar

2¼ cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

5 large carrots, finely chopped (about 3¼ cups)

½ cup chopped walnuts

1 cup crushed pineapple, well-drained (optional)

Cream cheese Frosting:

1 stick butter
2 packages of cream cheese (8 oz each)
1 tsp vanilla extract

1 cup powdered sugar (or more to taste)

1 teaspoon lemon zest (optional)

Directions:

1. To prepare cake, preheat oven to 350. Line bottom of two 9-inch round cake pans with parchment paper. Leave sides of pan dry—no cooking spray needed.

2. Combine eggs and oil in a large mixing bowl. Beat 2 minutes with a mixer on medium speed. Add 1 cup sugar and continue mixing 2 minutes. Add remaining sugar and mix 3 to 4 minutes.

3. Combine flour and next 6 ingredients (flour through nutmeg). Add to the egg mixture, beating on low speed until blended, about 1 minute. Add carrots, walnuts and pineapple; mix until well combined.

4. Divide batter evenly among the two pans.

5. Bake for 75 minutes, or until a wooden toothpick inserted in the center comes out clean.

6. Cool to room temperature on a wire rack. Run knife around edge of cakes and remove from pans. Wrap in plastic wrap and refrigerate overnight if you can hold out that long for your cake!

Frosting Directions:

In a large bowl, beat together the butter, cream cheese, and vanilla extract with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Add the lemon zest if using. Wait until cake is completely cool, then frost as desired.

Spiced with cinnamon and covered in cream cheese frosting, this is a cake I adore in every season. I think it could be perfect for a fall evening or even on the Thanksgiving dessert table. Why not?