Good thing I like cake for breakfast

Just when we got through the Easter cake, on Saturday Oscar decided he wanted to make a cake.

He really wanted chocolate but we didn't have cocoa and did have a package of cream cheese so I suggested carrot cake. And then realized we didn't have carrots. I substituted beets that were languishing in the fridge and it was delicious. Tasted just like carrot cake but, unfortunately, was not as pink as I was hoping.

But the kids are super into food coloring these days and requested pink frosting so it was pink after all.

The cake was a little warm and the frosting a little thick and the frosters a little young but it tasted good.

Oscar was reasonably helpful. He's improved a lot since his first cake last year. Both kids wanted to pose with the cake.

The recipe is one I got from my mother-in-law and make frequently. I often have issues with the cake sinking in the middle but it's SO good flavor-wise I don't worry about it. Maybe sometime I'll investigate the sinking issue (maybe some baking powder? less leavening overall?) but until then, here's the recipe in case you are in need of carrot beet cake.

Jan's Carrot Cake

• 2 c sugar
• 4 large eggs
• 1 c vegetable oil
• 2 c flour
• 1 t salt
• 2 t cinnamon
• 2 t baking soda
• 2 c grated carrots (or beets!)
• 1 c walnuts (optional)

Beat egges, oil and sugar for a long time. Add in dry ingredients. Add carrots and nuts. Pour into two, greased 9" round pans. Bake at 350 for 30-40 minutes

Cream Cheese Frosting

• 1/2 lb (one block) cream cheese
• 2 sticks butter (1/2 lb)
• 1 1/2 lb powdered sugar
• 1 t vanilla
• a bit of milk if it gets too thick

Beat butter and cream cheese till smooth. Add vanilla. Add sifted powdered sugar.

Comments

[Lisa]

We loved the cake, thanks for sharing.