Carrot Cake with Maple Cream Cheese Frosting
All week, Mark has been going on about this thing at the farm. He wasn’t really sure what it was, but it was on Saturday, maybe in the evening. He thought it might involve food…
By Saturday, this whole thing was barely on my radar, but finally, the morning of, I got some answers. It turned out we were headed to a potluck.
So of course we all know I was excited. I’ve been rambling on about a potluck for months. I didn’t even mind the scramble to find something to cook (ah-hem).
Really though, the scramble just meant that I had a great excuse to fall back on a favorite.
If there is one blog I use as a constant resource (a cookbook more than a blog) it’s Smitten Kitchen. I’m sure it’s not news to most of you that Deb’s incredibly tasty, highly vetted collection is nothing short of amazing (I kind of want to steal all of her recipes… and while I’m at it, make off with her incredible storytelling skills). Not one of her recipes has ever let me down… and this one is no exception.
Of course… poor Mark, he may never look at a carrot the same again.
I totally buy in to the Julia Child quote “…nothing is too much trouble if it turns out the way it should.” So when Deb says you should grate the carrots by hand?
Well… I ask Mark to grate the carrots by hand.
Really, though… I’ve never made this cake with a food processor, so I can’t speak to the difference, but I believe wholeheartedly that the teeny tiny shreds of carrot you get when you use the small side of the cheese grater (and grate… and grate… and grate) allow for the truly incredible nature of this moist, mouth-watering, truly perfect carrot cake. If you’re looking for a recipe, seriously… stop with this one. It’s the best.