Time for a P.S. post! P.S. asked me the other day, “If I were to make you a birthday cake, what kind is your favorite?” I answered “carrot cake” without blinking. It is hands down my favorite, with cream cheese frosting of course. P.S. took this seriously and planned to bake a cake when I wasn’t home. It would be a surprise for me.
His first step was to look in the baking cupboard for cake mixes. He later told me he discarded the idea of making the carrot cake box mix because it had listed in the ingredients “carrot flavored pieces”, or something like that. We both frowned. I said “You buy those, I always make carrot cake from scratch”. He nodded. I’m guessing he won’t buy them anymore! Carrot flavored pieces?
I should have told him my favorite carrot cake was the one I’ve already blogged that has crushed pineapple and shredded coconut in the recipe. I’ve made that cake so many times and even my sister Linda is a huge fan. We made it first at her house one gal weekend when we were both in the mood for carrot cake.
But P.S. isn’t in the habit of reading my blog (tsk, tsk) so he found his own recipe. We both enjoy Alton Brown’s shows and so Alton’s recipe for carrot cake became his goal. I can’t give many details as the cake was done and coming out of the oven when I got home from work one evening. It looked and smelled amazing! It smelled like spice cake with carrots. And that’s exactly how he described it to me, which made me laugh.
He was very proud of himself, saying the recipe called for 6 shredded carrots (oh my goodness!) and Greek yogurt, which he had to run to the store and buy mid-mixing. We run out of Greek yogurt often now that we use it in place of mayo or sour cream so often. He hadn’t checked our stock before he started baking.
My P.S. did admit he couldn’t find a round pan that was 3″ deep so he had lined one of my springform pans with parchment paper and baked the cake in paper. I was pretty impressed. It was easy to lift out with the edges of the paper too. I’m not sure if I’d have been as inventive. And I actually don’t own a 3″ deep round pan besides the springform pans I use for cheesecakes.
He also mentioned that he loved that Alton’s recipe lists everything in ounces. I’m guessing he was happy he got to use the digital scale and measure everything. I’m also guessing this was a really long process to make a cake, but he is more patient than I am. Two hours of baking would be no problem for him if he got to use fun toys like scales.
P.S. had taken butter and cream cheese out to reach room temp to make the frosting, but he also had made dinner and once we were done it was 7 pm which is his bedtime on week nights (he works at 3 am). He nicely asked me to make the frosting and frost the cake and when I agreed he dug out a cake storage container for me.
After he’d gone to bed I realized he didn’t tell me which frosting recipe to use, but looking online at Alton Brown’s carrot cake I found his frosting recipe. Coincidentally I had JUST used Alton’s cream cheese frosting recipe when I made banana bars a couple of weeks ago. I’d thought it was too much for the half sheet of banana bars and it was also too much for the carrot cake.
As I was trying to smooth the frosting somewhat, I regretted not thinking to slice the cake in half and make two layers. I had plenty of frosting to have put it between the layers as well as on top and around. Oh well, too late. It would just have a ton of creamy, creamy, cheesy, cheesy (ever heard of Foamy? We imitate him a lot!) frosting all over the cake.
I post this recipe today because it is my birthday, and I’m sorry I can’t report on the flavors yet because we’re having the cake this evening. I will update and inform after I’ve dived head first into my favorite dessert and thanked my favorite husband. He’s still my first husband for a reason. He makes me food! Heh
I suggest you try Alton Brown’s Carrot Cake and Cream Cheese Frosting by taking the link to the Food Network site. P.S. printed the recipe out to use when he baked, but I usually run back and forth from my kitchen computer when I am cooking and baking. I don’ t like to waste paper.
I should mention that years ago I decorated elaborate cakes for friends and family, but my decorating skills are rusty. I did a weak job on this cake. I was too lazy to dig out any of my bags or equipment and just used an offset decorating knife. I automatically turned the cake upside down to have the bottom become a flat top, as I always did while decorating. When P.S. got up at 1 am he was not happy that I’d done that. He wanted a belly-mound topped cake, frosted like Alton’s cake. He should have given me better instructions! Oh well… I bet it will taste great even upside down!