Earlier in the week
there was a bit of a mix-up with company. Mr. O-P had told me that our
dinner-and-baseball bud was coming on Monday night for dinner and the game, but,
as he was leaving to have lunch a friend that morning and I reminded him of
this, he said that he wasn't coming Monday
night, but the following night.
“What?!” I cried. “Which is it?!” I asked him, now wild-eyed and completely perplexed. As he walked out the door, exhibiting a calm that only a man can possess in such a situation, he said that he thought it was tomorrow, but when push came to shove, he really didn't know for sure. Men! Two calls to the friend in question, whom I could not reach, and I still had no idea. I downed two glasses of Sangria, and started in on dinner figuring that we'd surely eat it one night or the other, and opting for dishes that keep.
In keeping with the rather bizarre start to my day, I discovered that I didn't have enough carrots for the carrot cake that I had planned to make, so ended up making half of the recipe and baking it in an 8” X 8”"square pan (which explains the rather scrawny piece in the photos). It was delicious, but I do recommend making the full recipe in two round cake pans, slathering it with frosting, and decorating the top with fresh pecan halves.
If you're thinking that all carrot cakes are the same, you're wrong. My secret ingredient is what gives this the extra richness, darker color, and flavor boost. My dad proclaimed it “excellent.” This is the last carrot cake you will ever make. After this one, there is just no reason to try another recipe.
“What?!” I cried. “Which is it?!” I asked him, now wild-eyed and completely perplexed. As he walked out the door, exhibiting a calm that only a man can possess in such a situation, he said that he thought it was tomorrow, but when push came to shove, he really didn't know for sure. Men! Two calls to the friend in question, whom I could not reach, and I still had no idea. I downed two glasses of Sangria, and started in on dinner figuring that we'd surely eat it one night or the other, and opting for dishes that keep.
In keeping with the rather bizarre start to my day, I discovered that I didn't have enough carrots for the carrot cake that I had planned to make, so ended up making half of the recipe and baking it in an 8” X 8”"square pan (which explains the rather scrawny piece in the photos). It was delicious, but I do recommend making the full recipe in two round cake pans, slathering it with frosting, and decorating the top with fresh pecan halves.
If you're thinking that all carrot cakes are the same, you're wrong. My secret ingredient is what gives this the extra richness, darker color, and flavor boost. My dad proclaimed it “excellent.” This is the last carrot cake you will ever make. After this one, there is just no reason to try another recipe.
Pattie’s “Secret Ingredient” Carrot Cake
2 cups all-purpose flour
1 cups granulated sugar
2 teaspoons baking soda
¼ cup Nestle’s Quik
2 teaspoons cinnamon
1 teaspoon kosher salt
1-1/2 cups canola oil
4 extra-large eggs, beaten to
blend
3 cups peeled, grated carrots
Preheat oven to 350ยบF.
Grease and flour 2 8” x 8” cake pans; set aside.
In the work bowl of a stand
mixer, place flour, sugar, baking soda, Nestle’s Quik, cinnamon, and salt, and
whisk to blend. Add oil, eggs, and carrots and beat on medium speed until well
blended. Turn batter equally into
prepared pans and bake for 30-40 minutes or until a toothpick inserted into the
center tests clean. Frost when cool
(recipe below), and top with pecans.
Cream Cheese Frosting
1 8-ounce package cream cheese,
room temperature
½ cup (1 stick) unsalted butter, room
temperature
1 pound confectioners’ sugar
1 teaspoon vanilla
In the work bowl of a stand mixer, cream
together butter and cream cheese until light and fluffy, 3-4 minutes. With mixer on low, gradually add powdered
sugar. Beat until smooth. Add vanilla and beat to blend. Frost cake.
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