This is my favorite cake. Last year out of nowhere I decided I wanted carrot cake with cream cheese frosting as my birthday cake, which was a serious departure from the chocolate-on-chocolate birthday cakes of the years before. Now I’m pretty sure it’s my favorite cake ever. I just have 2 simple requirements: raisins and pineapple. The pineapple flavor compliments the spicing SO perfectly, and the raisins add just the right amount of textural contrast.
I found this recipe on the absolutely beautiful Sweetapolita and made just a couple changes. I halved the recipe to make a 6″ cake (because as much as I may have wanted to eat a bigger cake, that’s probably the last thing Mike and I need right now. I also added raisins because it’s just not carrot cake without them. I left the coconut and sour cream out of the frosting to keep it simple. Plain cream cheese frosting is a beautiful thing.
In other completely random news, Mike was feeling a little nostalgic about Korea (it happens rarely, but it does happen), and picked up a few things at the Korean grocery store up the street.
I think it’s hilarious he actually bought Hite, because the entire time we lived in Korea, we both complained about how awful it was. In the bowl are the crunchy snacks you can’t have beer without. The little square plastic container has yellow pickled radish that quickly became one of my favorite foods in Korea.
My running this week was kind of sporadic. I have been really tired lately, so I think I need to switch back to morning treadmill workouts to make sure I get the miles in. Yesterday morning was absolutely PERFECT – 60 and sunny, so I did an easy 6.5 miles and felt awesome.
There were a ton of people running around the lake, including lots pushing their kids in running strollers. I can’t believe that will be me in just a few months!
After my run, I came home to my new obsession.
I was really skeptical about $60 socks, but I LOVE these, and I see why they’re so popular! I haven’t tried running in them yet, because I feel like you look ridiculous in them unless you’re really fast, but people say they actually DO make you faster, so I might have to try it someday.
(adapted from Sweetapolita
makes 1 6″ layer cake; double the recipe for a 9″ cake
1 8-oz can crushed pineapple in juice, drained
2 cups grated carrot
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
pinch ground ginger
1 stick (4 oz) butter, softened
1/2 cup plus 2 Tbsp golden brown sugar
1 1/2 tsp vanilla
1/4 cup milk
1/3 cup raisins
12 ounces cream cheese, softened
1 1/2 sticks (6 ounces) butter, at room temperature
1/2 tsp (5 mL) vanilla
2 cups sifted icing sugar
Preheat the oven to 350 F. Grease two 6″ cake pans and line the bottoms with parchment.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger together in a medium bowl.
Stir the vanilla and milk together in a small bowl.
Cream the butter in a stand mixer and add the sugar. Beat for about 3 minutes on medium, or until fluffy. Mix in the eggs one at a time, scraping down the bowl after each addition.
Add about 1/3 of the flour mixture and mix gently. Stir in half the milk and. Repeat with remaining flour and milk, ending with the flour. Stir just until all traces of flour disappear. Fold in the carrots, pineapple, and raisins.
Divide evenly among pans, and bake for about 35 minutes, or until a toothpick comes out clean.
Cool in the pans for 10 minutes, then run a knife around the eges and turn out onto a wire rack to cool completely.
When cool, cut each layer horizontally in half so you have 4 layers.
Fill and frost the cake, then refrigerate for a few hours before serving.