Cream Cheese Birthdays

So my roommate for practically the past 3 years turned 21 this month, the glorious age where the inside of bars are no longer a mysterious land and you don't feel quite as awkward walking through the wine section of the grocery store. And for her birthday, she requested a carrot cake with cream cheese frosting. Now we all know that cream cheese frosting is the key to ultimate happiness and probably should be used to mollify hostage situations and international snafus. Just a thought. And to make this sensational cake, I used Bill's Big Carrot Cake recipe from Dorie Greenspan's Baking: From My Home to Yours.

Ingredients for the carrot cake:

• 2 c. all-purpose flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 3/4 tsp. salt
• 3 c. carrots (about 9), grated
• 1 c. coarsely chopped walnuts or pecans
• 1 c. shredded coconut
• 1/2 c. moist, plump raisins (I have a thing with raisins, they kind of skeeve me out so I just added a 1/4 c. more of walnuts and coconut)
• 2 c. sugar
• 1 c. canola oil
• 4 large eggs

Notice how the carrots are in the foreground, making the cake look all healthy

So now to rock out with your cake out:

Whisk the flour, baking soda, baking powder, cinnamon and salt together.

Mmm...cinnamon!

In a food processor or if you're really amped up for it, grate the carrots. Now I'm really lazy and bought pre-shredded carrots, but the pieces are too long so I threw them in a food processor and chopped them up a bit.

Prepare for annihilation!

Defeat.

Cuppa carrots.

Mix the 3 c. of shredded carrot along with the 1 c. (and 1/4 c. if you're like me and find raisins to be the root of all evil) of walnuts and shredded coconut.

Nom.

Now in the bowl of a stand mixer using a paddle attachment, combine the canola oil and sugar until smooth.

Goop.

Add eggs one at a time, beating in between each addition. Keep mixing until mixture is smooth.

Yum. Sugar eggs.

Now add the flour mixture, mixing until the flour and egg mixture is just combined.

Now gently fold in the the carrot-walnut-coconut mixture.

Mission Mix: Completed

Evenly divide the batter into three prepared (greased and floured) baking pans. Bake at 325 F for 30 - 40 minutes.

Before...

And magically, 30 - 40 minutes later...

After!

Allow the cakes to cool in the pan for about 10 minutes, then transfer to wire cooling racks to cool completely.

Who needs a Glade plug in when you've got eau d'carrot cake?

Now for the best part...the cream cheese frosting!

Cream and the cheese and the creamy cream cheese frosting:
(I doubled the recipe for double the deliciousness)

• 2 8-oz. pkgs cream cheese, room temperature
• 2 sticks unsalted butter, room temperature
• 2 lbs. or 7 1/2 c. confectioners' sugar
• 2 tbsp. fresh lemon juice

Creme chez.

Cream the cream cheese and the butter together in the bowl of a stand mixer using a whisk attachment until smooth. Slowly add the sugar, continuing to whisk until smooth, then add the lemon juice.

Om. Nom. Nom. Nom.

Stop! Assembly time!

It's time to assemble the cake. Place one layer of cake on a cake round, spread a generous amount on the first layer, top with a second layer and repeat until all layers have been used.

Tri-perfecta!

Now frost the edges and top of the cake until all the frosting is gone. Decorate with almond slices and M&M's to make little flowers.

Precious!

And of course, add some candles for birthday wishes!

I was cruel and used trick candles that relight after you blow them out. Hee hee hee :D