Carrot Cake

Sunday, June 27, 2010

I love Henry, my fellow foodie. We bonded in college and used to spend a lot of time together. We also got to go to China, along with all my other favorite peeps... Barney, Mike, Andy, Berger :) Our senior year was ridiculously fun and filled with parties and good times. And a lot of yelling while playing "Pit"... then he left to get a Master's at Johns Hopkins and hardly ever comes home anymore. Sadness. It's ok, we still have ridiculously random conversations online.

So Henry and his girlfriend Sonya were visiting from the northeast and I wanted to make them something. They asked for carrot cake, and I had already had a recipe from a previous post. But I decided to try a different one. This was waaaaay better than the first one! The first time I had made carrot cake, the frosting was so good, better than the cake. This time, I felt like the cake was so moist it didn't even need any frosting. It was a huge hit with Henry, Sonya and Barney. They loved the frosting and thought it went perfectly with this. Sonya insists I should add this to my bake to order list, so I did :)

As for the frosting, I made my favorite cream cheese one...

1/2 cup heavy whipping cream (whip it to stiff peaks and set aside)
1 pkt of cream cheese (8 oz)
2/3 cup of brown sugar
1 tsp vanilla extract

Blend the cheese, sugar and vanilla together and add in the stiff cream at the end. It's irresistibly soft and creamy.

Garnished with pecans! Mainly because I forgot to put them into the batter...


YW said...

holy cow, that looks so beautiful! How did you get the frosting to look so pretty?

henry said...

Nice! And I was going to ask you for the recipe... I want some more.

Sonya said...

Amazing! I wish I had more :p Let me know when you find a way to ship them! Also- I must reiterate how delicious this frosting is. Please don't make your cupcakes without frosting. Unless, of course, you are sharing them with Julie. The Nguyen family agrees (and Jackie doesn't even like frosting!)

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