Let me just start by exhaling: ahhhhhhhhhhhhhhhhhhh!
It’s so good to be back, back in the kitchen and cooking, writing, taking photos, filming and editing. I missed it oh so much. It’s good to be home in New York and good to be back to my “normal” life, as normal as my life could get. I wouldn’t have it any other way.
My return to the adventures of cooking and blogging was a moment I had been anticipating and mentally preparing for for a while. Deciding when to do it was my biggest hurdle; I didn’t want to jump the gun and start too early, surely resulting in not being able to fulfill all my tasks or maintain a consistent schedule. It was all about getting my ducks in a row in my home life, and then going for it.
So here I am. Ducks in queue, apron on, I can do this.
I put it to little Chloe to decide what our comeback recipe should be.
Her response: “Carrots!”
Simple, yet effective.
The timing couldn’t be better. Besides having a plethora of carrots sitting in my fridge just waiting to be eaten, Easter is approaching! Enter springtime, wearing your Sunday best to Mass, the Easter bunny, chocolate eggs and of course, Easter recipes. And while the recipe we have chosen may not be exclusively an Easter recipe, its foundation is built on carrots! Carrots… bunnies… Easter… sweets! You see where I am going with this?! Having said that, please do not hesitate to prepare this irresistible recipe ANY given time of year. It deserves it.
When I think of Carrot Cake, there is only one that stands at attention: my mom’s. Funny enough, when some people think of my mom, they think of her delicious carrot cake!
I could always count on mom to whip up a good ol’ carrot cake to treat my classmates, gift a teacher, contribute to bake sales, reward hard work or simply cheer someone up on a blue day. I dare not alter this recipe in any way. It is simply perfect as is.
It would be naive to think that my passion for cooking today wasn’t directly influenced in part by my mom’s own passion and skill in the kitchen. Growing up, I could always follow the trail of some irresistible scent brewing in the kitchen, to something delicious to eat on the table. She was always taking risks and trying something new, all the while not forgetting our tried and true culinary favorites.
I aim to do the same. So mom, with this post, I salute you.
Mom’s Carrot Cake
2 cups sugar
2 cups flour
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
1 1/2 cups vegetable oil (Do not use olive oil)
3 cups grated carrots (Grate the carrots at least a day before and place in freezer. Take them out to thaw in time for the recipe. Include the juices! This little secret will help make your cake as moist as ever! Shh! It’s a secret!)
1 tsp vanilla (pure)
Preheat oven at 350F.
Sift together sugar, flour, soda, salt and cinnamon.
Stir in oil.
Add eggs, one at a time, mixing well after each addition.
Add carrots and vanilla, mixing thoroughly.
Pour into greased and floured 13 x 9 x 2 inch cake pan.
Bake for 30 minutes or until a toothpick inserted in center comes out clean.
Spread cream cheese icing (see recipe below)
Cream Cheese Icing
1/2 cup melted butter (not margarine)
1 (8oz) package of cream cheese, softened
1 tsp vanilla
1 lb box of confectioners sugar
Combine butter, cream cheese and vanilla, mixing well.
Gradually add confectioners sugar, beating until smooth.
Spread on cooled cake.
Note: You may have some extra icing with this recipe; it all depends on how thick you like your icing.
For video instruction, click below: