Food writing, storytelling, and everything they entail are the way to my heart/mouth! Hang out to hear some of my favorites, a reality check in feeding kids, and sharing an essay (and recipe!) of my own.

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Recipe:

2 cups cake flour 

1 cup granulated sugar

1 cup dark brown sugar, packed

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoon cinnamon

1/4 teaspoon nutmeg 

1/2 teaspoon salt 

4 large eggs, room temperature

1 1/2 cups canola oil

2 teaspoons vanilla

3 cups grated carrot (approximately 13 medium sized carrots)

3/4 cup raisins

1/2 cup walnuts 

Preheat oven to 350. Spray 2, 9 inch cake pans with cooking spray and set aside.

In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt until thoroughly combined. In a separate bowl, whisk eggs, vanilla and oil together until smooth, about 1-2 minutes. Gradually pour oil and egg mixture into flour mixture until combined. Mix in carrots, raisins and nuts, pour into cake pans.

Bake for 30-35 minutes.

Allow to cool in pans on a wire rack for 5 minutes before turning out onto racks to complete cooling. 

Cream Cheese Frosting

12 ounces cream cheese (I prefer Philadelphia), room temperature 

1 1/2 sticks unsalted butter, room temperature 

3 cups confectioners sugar

1 teaspoon vanilla

1/2 Tablespoon fresh lemon juice

Using an electric mixer, beat butter and cream cheese until fully combined and smooth, about two minutes.

Slowly add in sugar, scraping down the sides with a spatula as needed. Once fully combined, add vanilla and lemon juice, increase the speed and whisk for an additional 3 minutes. . 

Do not frost your cake until completely cooled. 

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