Carrot Confetti Cake

50th birthdays bring out the “celebratory spirit” in people! Case in point, Dominick just celebrated his 50th for the fourth time…at this rate we’re getting ready to add a 51st candle to the cake! I know he is so blessed for all of the lovely attention he is receiving but his popularity is killing my waistline!

Let’s see here…his third celebration, hosted by our dear friends, Karen and Tom, included a beautiful meal which featured short ribs. I promise to get the recipe! It literally melted in our mouths! Because I know what a stellar cook Karen is, I knew we were in for a treat so the least I could do was bring dessert.

I got to thinking, what could be really fun and festive? What creates a party scene faster than balloons, streamers, hats and candles? Confetti, of course! So I made, what I am calling, Carrot Confetti Cake, recipe adapted from The Back In The Day Bakery Cookbook.

Carrot Confetti Cake

Ingredients

2 cups unbleached all-purpose flour

2 tsp. baking powder

2 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1 tsp. salt

1 1/4 cups canola oil

4 large eggs

1 cup granulated sugar

1 cup packed light brown sugar

1 tsp. pure vanilla extract

4 cups finely grated carrots

1/2 cup dried currants

1 cup chopped pecans

1 recipe for Spiced Cream Cheese Frosting

Directions (Let’s tell the story through pictures, shall we?)

Position a rack in the lower third of the oven and preheat to 350 degrees. Butter two 9-by-2 inch round cake pans. Line the bottom with parchment and butter it as well. Lightly dust the pans with flour and let’s hit it!

Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. Yes, this is a new sifter…I love it!

In a large bowl, combine the oil, eggs, both sugars, and vanilla.

Whisk until the mixture looks light and pale in color. Yes, I love my whisk, too…

Fold in the flour mixture in thirds until just combined.

Shred your carrots into confetti!

Gently fold in the carrots, currants, and 1/2 cup of the chopped pecans until thoroughly combined.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Tap pans firmly on counter to remove any air bubbles.

Bake for 40 to 50 minutes, until a cake tester (aka tooth-pick) inserted in the center of a cake comes out clean. Let cool for 20 minutes, then remove the layers from the pans and transfer to a wire rack to cool completely.

Spiced Cream Cheese Frosting

Ingredients

8 tbsp. unsalted butter, at room temperature

Two 8 oz. pkgs. cream cheese, at room temperature

1 tbsp. vanilla extract

5 – 6 cups confectioners’ sugar

1/2 tsp. ground cinnamon when you add the confectioners’ sugar

Directions

In a large mixing bowl, using a handheld mixer (or a stand mixer fitted with a paddle attachment) beat the butter, cream cheese, and vanilla until smooth and creamy, 3 to 5 minutes. Gradually add the sugar and cinnamon, beating until light and fluffy, 5 to 7 minutes.

To assemble: Level the top cake layer with a serrated knife so it’s flat. Place it cut side down on a serving platter. Using an offset spatula, spread the top layer with a dollop of frosting.

Place the second cake layer on top, right side up, and frost the top and sides with remaining frosting.

The spiced cream cheese frosting is to die for! That little hint of cinnamon, though not overwhelming, definitely makes an impression!

Decorate the top (or sides) of the cake with the remaining pecans and little bits of your carrot confetti!

The cake can be stored in the refrigerator for up to 2 days.

Here’s where it really gets fun!

Proceed to neighbors… Enjoy magnificent dinner… Open presents…

Eat cake!!!!

Happy Birthday, Dominick! Is this a dream? A deja vu?

Man, that guy sure knows how to milk a good thing!

Salute!