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!
Connie Crews says
This cakes looks to die for! I want one!
Annie says
It’s in the oven and the coffee’s on!
Jamie says
I think I may have drooled a little bit on my keyboard!! 😉 Carrot Cake is my absolute favorite!!! Looks fabulous!!!
Annie says
Thank you, Dear! Next time we’re together…carrot cake, it is!
Karen Edwards says
Yes, that was a fun,fun night. The carrot cake was even more delicious than it looks. Just wait until you turn 50 Annie…what a celebration that will be!
Annie says
Awwwww! Thanks, pal! Since seeing how beautifully 50 suits you – I have a lot to look forward to!