The ever popular Carrot Cake with Cream Cheese Icing

“A party without cake is just a meeting.” - Julia Child

Life is short. Eat cake. Or why not make one! I love making birthday cakes and have wowed my kiddos with my crazy creations through the years: Barbie doll cakes, kitty cat cakes, Rainbow Fish cakes, super hot pink lip cakes, tennis racquets, footballs (European and American), . . . You name it, I’ve probably made it!

The Rainbow Fish Cake (inspired by https://rainbowfish.us/marcus-pfister/)

Hot Lips Cake (with a little help from daughter extraordinaire)

Recently I was asked to make a carrot cake for a friend’s surprise birthday party. I hadn’t made a carrot cake in years but was up to the task. When I moved to Sweden over 30 years ago no one in the country had ever heard of “Carrot Cake” . I remember suggesting it for the Christmas menu at the quaint tavern where I worked as a waitress —I was hoping to move up in the restaurant business and become a member of the kitchen staff — but the chef didn’t seem particularly interested. So, I went home after my shift, called my mother for the recipe and made one! I thought: if the head chef just tastes it then he’ll love it. And he did! I was eventually “promoted” to kallskänka, a cold-buffet manager if you will, and top Carrot Cake maker; my baking career in Sweden had begun!

Special Birthday Cheesecake with Edible Flowers

There are as many recipes for carrot cakes as there are grandmas and they are all delightful - the recipes and the grandmas! I like my carrot cake not too sweet and my icing flavored with a bit of lemon. And I love decorating my cakes with edible flowers! Here’s the recipe:

Carrot Cake with Cream Cheese Icing

For the cake:

3 eggs

Scant 2 cups (4 dl) all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 cup (2 1/2 dl) granulated sugar

1 cup (2 1/2 dl) vegetable oil

2 1/2 cups (6 dl) finely grated carrots

For the icing:

7 oz. (200 g) unsalted butter (at room temperature)

7 oz. (200 g) Cream Cheese (at room temperature)

1 1/4 cup (3 dl) powdered sugar

One lemon - juice and zest

2 teaspoons vanilla sugar (Dr. Oekter’s is best)

Preheat oven to 350° F (175°C).

Grease a nine inch springform pan with melted butter. Sprinkle with flour and shake out excess.

In a large mixing bowl, whisk together dry ingredients: flour, baking soda, cinnamon, baking powder, salt and nutmeg until well combined. Set aside.

In a separate large mixing bowl (I like to use my KitchenAid stand mixer and wire whip), whisk together eggs and sugar until fluffy.

Add the oil and carrots and whisk until well combined.

Add the dry ingredients and stir with a spatula until just combined. Be careful not to over mix the batter.

Pour batter into springform and bake for 40 minutes.

Let cool.

Using a standing mixer, beat the cream cheese until fluffy.

Add the butter and beat until well combined and smooth.

Add the powdered sugar, vanilla sugar, lemon juice and zest and beat for 3-4 minutes, scraping down the sides of the bowl if needed, until well combined.

Divide the cake into three equal layers.

Spread the icing on each layer.

Smooth the finishing icing on the top layer with a wet knife.

Decorate with sprinkles of your choice and edible flowers.

Wanna go fancy? Try the caramelized hazelnut topping! Not for the lazy or weak of heart!

Sometimes you just need cake.

Happy Birthday! 😊😉🎉🎂