My cousin Caitlin is looking for a carrot cake recipe for Easter, and this is my favorite! I've made it in layers for a wedding-cake-look for my husband's grandparents' anniversary (they're going on 89, married 67 years, and going, going, going), I've made it as cupcakes, and I've made it just because. It's from I Knew You Were Coming So I Baked A Cake, by Carol G. Durst (a fabulous cookbook my godmother gave me years ago) and this cake is just great! Note that it only makes one layer, but it doubles really well to make a multi-layered cake.



Smooth as a baby's ... carrot cake Makes one 8- or 9-inch layer, or 8-inch square, or 12 cupcakes

1 3/4 c flour
1 c dark brown sugar
1 t baking soda
1 t baking powder
1½ t cinnamon
½ t salt
¼ c vegetable oil
1 c baby food carrot purée (or buy frozen carrots and stick them, still frozen, in the food processor, use 1½ c packed chopped carrots, but reduce the flour to 1½ c)
1 t vanilla
2 eggs, slightly beaten
1 recipe Cream cheese icing (below)
1 c coconut, ½ c walnuts, ½ c raisins (optional)

Preheat oven to 350°. Grease the pan with cooking spray. Measure flour, brown sugar, baking soda, baking powder, cinnamon, and salt into mixing bowl, and stir to distribute evenly. Measure oil, carrots, vanilla, and egg directly into dry ingredients, and stir to incorporate, leaving no lumps. Add any optional ingredients to the batter or save them to top the cake with. Bake 25-30 minutes for a cake or 20-25 minutes for cupcakes. Cake is done when a toothpick inserted into the center comes out clean. Let cool in the pan 10 minutes, then remove and allow to cool completely before icing.

Cream cheese icing
Makes about 3 cups, enough to fill and cover two 9-inch layers, 24 cupcakes, or the top and sides of a 9x15 sheet cake

½ pound cream cheese
¼ pound butter
2 c powdered sugar
1 t vanilla

Using an electric mixer, cream cream cheese and butter together in a large bowl until they are smooth and completely blended. Add sugar gradually, beating slowly at first, then increasing the speed until blended to a smooth consistency. Increase beating speed to lighten the icing for easier spreading for 1 or 2 minutes. Add vanilla. If you have reserved optional ingredients, either mix them into your icing or garnish the outer edges of the iced cake. Chill at least 1 hour before serving.

Happy Easter!