Mmmm, caaaake…

Just for posterity, I thought I’d post the recipe for the Boychick’s birthday carrot cake. I never manage to make quite the same cake twice (I always seem to forget which starting recipe I use), but I always make similar alterations, and according to some rather discriminating tasters, it always turns out well. I figure if I post it, maybe I’ll actually remember to find it for next time, and not have to do all the work of finding and tinkering with a new recipe.

Here was this year’s: (And no, it’s not in metric measurements: sue me, I’m American! I’d be happy to change if every one else will, but in the meantime, my spoons say “teaspoon” and my cups say “cup”, so it’s what I use. Apologies to those living in more rational societies.)

Cake:

– 4 eggs
– 3/4 cup coconut oil
– 1 cup dehydrated cane syrup, aka “natural sugar”
– 1 cup brown sugar

– 1 cup whole wheat flour
– 1 cup ground flaxseed

– 1 tablespoon ground cinnamon
– 1/2 teaspoon nutmeg
– 4 cups grated carrots
– 2-3 cups chopped walnuts
– 1 cup dried unsweetened shredded coconut

– Melt coconut oil in oven (eg in Pyrex measuring cup) or on stove.
– (Remove butter and cream cheese for frosting from refrigerator
and place on counter to soften.)
– In a small or medium bowl, mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon.
– In a large bowl, beat together eggs, oil, sugar and vanilla.
– Stir in flour mixture. Do not over-stir.
– Stir in carrots. Fold (or “cut”) in walnuts and coconut.
– Scoop and gently press into prepared pan. (Mixture will be stiff.)
– Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

– 8 ounces cream cheese, softened
– 2-3 cups confectioners’ sugar
– 1 1/2 teaspoon vanilla extract

DIRECTIONS:

– In a medium bowl, cream butter, cream cheese, and vanilla.
– Add confectioners’ sugar. Beat until the mixture is smooth and creamy.
– Frost the cooled cake.

Enjoy; try not to allow sugar-high toddlers to overwhelm sugar-comatose adults.