carrot cake with cream cheese frosting

The other day, Lovah (herein begins his new name) and I were enjoying a sandwich and salad, respectively, when I opened a wrapped square of carrot cake we were to share for dessert. Not two bites in did I notice a glare from across the picnic table. "What?" I asked, thinking I had baby vomit in my hair or spinach in my teeth. "Halfsies!" he yelled. Whoa, someone had declared carrot cake war.

The next day we met a friend for coffee, and when we saw the giant pale layer cake coated with toasted walnuts behind the counter glass, we ordered two slices. 

Now it's a running joke—in addition to the one where I boast being a great sharer when countless times I've stabbed hands reaching for my plate—where one of us screws up our nose and sing-songs, "Half-siiieeeess!" in the other person's face. Adults, we are.

My grievance is not about the quantity, though, when it comes to sharing food. It's about quality. 

With the aforementioned cake, for example, I like to take my time, starting from top to bottom, making sure to get equal parts icing and cake. Maybe pausing for a sip of coffee between bites. (I've been told I'm a ceremonial eater. Compliment? I'll take it.) When another spoon swoops in and steals too much of either part, throwing off the balance and sending my neat tower toppling over, I turn into a screaming toddler in a sandbox whose toy has just been taken. Oh no you di-aannnt.

To avoid such catastrophic events, I recommend either cutting the thing in half beforehand...

...or making your own damn cake like I did.

Carrot Cake with Cream Cheese Frosting
Adapted from Martha Stewart

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup packed dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup packed grated carrots (from about 2 carrots)
1 bar (8 ounces) cream cheese, room temperature
1 cup confectioners' sugar

1. Preheat oven to 350 degrees F. Butter a 5" x 9" loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

2. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 1/2 teaspoons vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat until just combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40-45 minutes. Turn cake out onto a wire rack, and let cool completely.

3. Make frosting. Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.

Comments

[jen]

ha! love this.
i hate when husband takes the best part that i've set aside for the last bite. i've learned to eat the best part first.

[saskatch]

Looks divine! It's free Ben & Jerry's day today... and now THIS! It just keeps getting better and better. Diet starts tomorrow...

[Nicole]

Mmmmm....I love carrot cake. I like that this recipe is loaf-style. My favorite recipe makes a thick 9x13 cake that you can only make for large gatherings.

[Natalie (The Sweets Life)]

Just made this today--it's currently cooling on the counter and I'll be digging in tomorrow (I've already eaten way too much cream cheese frosting tho ;))...great recipe, thanks!

It'll be on my blog next week, linked to you!

[Colloquial Cook]

I tested three carrot cake recipes in one day last year in NYC. Just for experimental purposes. And no, nothing was left the next day. Carrot cake is eviiil.

8-)

[The Duo Dishes]

Oooh, that looks super moist and GOOD. There are a lot of carrot cake lovers who want to stab a fork right into it.