I like the simplicity of this Carrot Cake. It relies on carrots, walnuts and spices for flavor, leaving out the sticky sweetness of pineapple and raisins that many recipes include. What’s more, this cake is moist and delicious and with four cups of carrots it might even be considered a vegetable dish. In any case, topped with Maple Frosting or Cream Cheese Frosting it makes a fantastic dessert.
Inspirational Rabbits
With Easter approaching, rabbits can be seen everywhere. This gentle fellow sits right outside my back door. He is part of a collection of concrete bunnies I have acquired over the years. I just can’t resist adding them to my backyard landscape as I welcome spring into the garden. I find them among the seasonal offerings of local shops and markets that are practically bursting with bunnies: soft little stuffed bunnies, huge blow-up lawn bunnies, baskets with bunnies and lots of milk and dark chocolate bunnies, hollow, solid or filled with marshmallow or peanut butter.
All of these rabbits are on display and easy enough to see. Still, they remind me of the invisible rabbit in the movie Harvey. Though released in 1950, Harvey remains a wonderfully charming classic. It stars Jimmy Stewart as Elwood P. Dowd, an eccentric and sweet-natured character. Elwood has an invisible six foot three and a half inch rabbit as a friend. This rabbit, named Harvey, is not just your typical run-of-the-mill imaginary friend. He is a pooka, a legendary, and rather mischievous, spirit who takes on animal form to those who can perceive him. Harvey is Elwood’s companion and Elwood speaks to him and treats him with great courtesy to the utter dismay and embarrassment of his family. At wit’s end, they decide to have Elwood committed.
Harvey
Comedy and chaos ensue, throughout which Elwood remains persistently calm and cheerful. He looks at the world with wonder and keeps a smile on his face throughout misunderstandings and betrayal. At one point he is asked by Doctor Chumley, “Good Heavens, man! Haven’t you any righteous indignation?!”
“Oh, Doctor, I — I —” Elwood thoughtfully replies. “Years ago my mother used to say to me, she’d say, “In this world, Elwood, you must be” – she always called me Elwood – “In this world, Elwood, you must be oh so smart or oh so pleasant.” Well, for years I was smart. I recommend pleasant. You may quote me.”
In the end Elwood earns the confidence and acceptance of those around him. That accomplished, Elwood invites Harvey to travel on with another needy soul.
It is a charming movie and a great piece of light, yet meaningful, entertainment. There are many more wonderful quotes from the movie and a good bit of wisdom in the script by Mary Chase and Oscar Brodney. I recommend watching it this season.
A Cake to Celebrate
And while we are on the subject of rabbits, why not make a Carrot Cake to entice all of your carrot lovers to show themselves openly. This cake works well as a layer cake, or for cupcakes, but it is extra simple to make in a 9 x 13-inch pan. What’s more, it is a real treat and with four cups of carrots it might even be considered a vegetable dish. At the very least, it makes a great dessert.
This particular recipe made its way into my kitchen file several years ago. At that time I was searching for the perfect Carrot Cake recipe to use for my 25th anniversary cake. Remembering that I wasn’t crazy about my original wedding cake, I decided to celebrate my anniversary by making a cake I would have been happy to serve at my wedding. I made a cake three tiers tall. I used a traditional Italian Wedding Cake recipe for the top layer. The bottom of the cake was a rich layer of Decadent Fudge Cake. In the middle I added my husband’s favorite, a layer made from this Carrot Cake recipe. I was quite happy with the way it all turned out.
Carrots, Walnuts and Spice
I like the simplicity of this Carrot Cake recipe. It relies on the carrots, walnuts and spices for flavor, leaving out the sticky sweetness of pineapple and raisins that many carrot cakes include. I have baked this cake many times over the past fifteen years or so. It works well as a layer cake with a creamy filling. It also makes moist flavorful cupcakes. Baked as a rectangular 13 x 9 inch cake, it is perfect for potlucks and family dinners.
This time I topped the cake with some whimsical Cream Cheese Carrots, inspired by a post about Marzipan Carrots at RecipeGirl.com. They look so real, down to a brush of cocoa powder “dirt” to give them that “fresh-picked” look. Whether you make these decorations from Cream Cheese or Marzipan they add a level of creative impact to the overall presentation of this family favorite.
Carrot Cake with Maple Cream Cheese Frosting
Course: DessertCuisine: AmericanDifficulty: Easy15
servings30
minutes1
hour2
hoursThis Carrot Cake recipe is moist and delicious relying on carrots, walnuts and spices for flavor while avoiding fruity additions. Ice it with maple or cream cheese frosting.
Ingredients
2 cups sugar
1 cup oil
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoons baking soda
1 teaspoon ground cinnamon
1 Tablespoon grated fresh ginger ( or 1 tsp ground ginger)
1 teaspoon salt
4 cups finely grated peeled carrots
1 cup walnut pieces
- Maple Cream Cheese Frosting
1 8-ounce packages cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
Directions
- Grease and flour a 13x9x2 inch baking pan, or two 9-in round baking pans.
- In the bowl of an electric mixer, thoroughly combine the flour, sugar, baking powder, baking soda, cinnamon, ginger and salt. Add carrots, oil and eggs. Mix at low speed until moistened, then beat at medium speed for 2 minutes. Fold in the walnuts.
- Pour batter into prepared pan.
- Bake at 325F for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean.
- Cool thoroughly on wire rack.
- Frost with the Maple Frosting (below) or Cream Cheese Frosting.
- Maple Cream Cheese Frosting
- In a medium bowl, beat the cream cheese and butter until fluffy. Add powdered sugar, maple syrup, and vanilla. Continue beating until well blended.
- Refrigerate until the frosting reaches a consistency desirable for spreading, approximately 30 minutes.
- Spread frosting on top of the cooled carrot cake. Decorate with marzipan carrots if desired.
- Serve and Enjoy!
Notes
- Source: adapted from a recipe in the March 2001 issue of Bon Appétit.
Zedral Z – The Maple Cream Cheese Frosting is really delicious and complements the walnuts in the cake nicely. I like that it is a little bit different and surprising. It inspired a lot of nice comments when I shared the cake with friends!
Maple cream cheese frosting sounds heavenly! I usually make orange, but I must try the maple. Yum!
haven’t seen that movie–sounds great!
meanwhile, carrot cake is perfect for easter (or any day, really), and that frosting sounds ridiculously delicious.
This ecipe is almost like the one I’ve used fo yrs, simple but ohhhhh sooo good!!
Yum, I haven’t had carrot cake in awhile…I could go for a slice right about now.
OMG…Maple Cream Cheese Frosting!!! What a wonderful combination that I’ve not tried yet.
Looks so good!
Now that looks like a cake to be proud of; it looks totally delicious!! By the way, I love your movie nostalgia.
I do like carrot cake, this looks really good, especially that icing!
Looks like an excellent carrot cake recipe. I don’t care much for the pineapple either.
Thanks for the reminder about Harvey. Its been years since I’ve seen it. Guess I’ll put it on my Netflix list.
So straight-forward. I’m looking to replace my (lost-never-to-be-found-I’m-afraid) grandmother’s carrot cake recipe. For the replacement to come from you, well, that’d be (maple cream cheese?) icing on the cake.