Carrot Cake with Cream Cheese Icing: Live, Love & Eat in Sayulita

If you were at the Pro Sayulita fundraiser this past November at Ruben's ranch and you indulged in the Carrot Cake with Cream Cheese Icing, you were eating my recipe. I am going to go out on a limb here to say that it is the BEST carrot cake and the only one that you will ever want to make or eat! 

I was living in Portland, Oregon about 35 years ago and treated myself to a take out slice of very yummy looking carrot cake. Half way home, I decided to taste it. It was so delicious that I turned around, went back to the deli, and asked for the recipe! The baker was just leaving, but she sat down with me and we wrote it out!  This is her recipe with my adaptions (I reduced the sugar and the oil by about 1/3). Every time I make this cake, and share, I get rave reviews, and not only is it delicious, it's the easiest 1 bowl recipe you will ever find.

INGREDIENTS:

*4 eggs  - You can find eggs at every tienda here in Sayulita, and organic eggs at the Mercado del Pueblo on Fridays and at Terrenal 
*3/4 cup granulated (white) sugar
*3/4 cup canola oil
*2 cups grated carrots
*2 cups grated apple - if washed well with soap and well rinsed, you can grate with skin on. My favorite apple to use is Gala, and you can always find them at Don Rodolpho's here in Sayulita 
*2 cups flour
*2 tsp. baking powder- sift through fine mesh strainer to avoid lumps
*2 tsp. baking soda- sift thru fine mesh strainer to avoid lumps 
*1 tsp. cinnamon 
*1 tsp. salt 
*1/2 cup sesame seeds - you can use the natural ones found in most tiendas here, in Sayulita, or white sesame seeds at La Abejita in Bucerias. I prefer the white.
*1/2 cup poppy seeds - optional because it's difficult to find poppy seeds in Mexico
*1/2 cup raisins or currants - optional, but they do add a nice texture

Most recipes call for nuts, but not this one. Best this way, so that  I never have to be concerned with nut allergies .

A little tidbit of information. I have been told that if you buy eggs that have not been refrigerated, they do not need refrigeration. All the tiendas here in Sayulita have eggs sitting open on the counter. I do not refrigerate my eggs.

DIRECTIONS:

-preheat oven or toaster oven to 350 (it's not uncommon for people in Sayulita to have toaster ovens, rather than ovens) An 8x8 pan will fit perfectly in a toaster oven and will produce a great cake. It may bake a bit faster, so be diligent in testing for doneness.

In a large mixing bowl: 
-Whisk eggs well
-Slowly add sugar, whisking as it is being added
-Slowly add in canola oil, whisking as it is being added
-To this mixture, add the grated carrots and apple, and stir to combine
-Then sprinkle the flour, baking powder, baking soda, salt, and cinnamon over the top of your mixture, and stir until well combined
-Pour into an 8x8 pan that has a cut-to-fit piece of parchment paper in the bottom, or you can make muffins or individual mini cakes, but make sure to use muffin papers or spray well with non stick spray   
-Bake 20-40 minutes, depending on the size of pan used
-Test for doneness with a wooden toothpick. When inserted into the center it should come out clean with a few crumbs possibly stuck to it
-Cool for 5 minutes and then invert onto cooling rack
 
CREAM CHEESE ICING:

*2 packages Philadelphia cream cheese at room temperature. I have tried other brands, but am not fond of the texture they produce so stick with Philadelphia
*1/2 cup soft butter
*3/4 -1 cup icing sugar - sift 1st through a fine mesh strainer
* 1/2-1 tsp. vanilla - to taste (I prefer 3/4 tsp) 

DIRECTIONS:

-Beat cream cheese and butter until well combined 
-Add sifted sugar 1 T at a time until all combined
*Add vanilla last and taste

Generously ice with cream cheese icing and decorate the top with fresh carrot curlies. Every person who has ever tasted this cake loves it - HEAVENLY! Take it to your next Sayulita party, serve it as a dessert, or indulge in the middle of day! Any time is a good time to eat carrot cake!

Watch for the next column -  my famous Italian Rosemary & Cracked Pepper Bagettes with a thick spread of unsalted butter. Oh, so good!

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