Tuesday, August 31, 2010

debauchery and cake

A 22nd birthday deserves two birthday cakes. These two had a strange evolution over the weekend. They took a fair amount of work to make, and were pretty and tasty and got admired and eaten and included in the celebrations on Friday afternoon, but then swimming and drinking and dancing ensued. Friday night they got sliced and eaten with rose flavored champagne. Saturday morning they got eaten for breakfast. By Saturday afternoon plates had been abandoned, and the cakes got nibbled on off their platters. By Saturday night all the icing had been eaten off, and by Sunday we were tired of them.

Best carrot cake

I've been using this recipe since I was a kid. I don't know where it came from, it's hand written in an old recipe book, labeled as Gab's Carrot Cake.

4 eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
2. tsp cinnamon
2/3 cup canola oil
2 cups sugar
1/2 cup chopped walnuts
2 cups grated carrot
1 cup chopped golden raisins
10 ounces crushed pineapple, drained

Beat together oil and sugar, then beat in eggs. Blend in flour, baking powder, cinnamon, carrots. Then add the remaining ingredients and combine.

Pour into two greased 9 inch round cake pans. Alternatively, a bundt pan would also work well, as do muffin tins.

Bake 1 hour or more at 350 degrees.

When cool, top with an icing made from cream cheese, confectioner's sugar, a few drops of milk and vanilla.


  1. I love the lettering on the top of the cake -- how clever!! :)

  2. I loved them. thank you so much for your brilliant and delicious cakes. you are the best