Whenever a friend’s birthday rolls around, I’m always the one who’s in charge of the cake. Why? Because quite frankly I can make a damn good one. Cake has always been my “thing”. I consider it a major food group, but that’s besides the point…

On November 3rd, 1985 my roommate and friend Nikki Marie Chase was born. This year, on her 24th birthday, it was my job to provide the cake at her family birthday party.

Now, Nikki loves food just like I do, but she’s quite particular about it. For example: if you put just one single piece of herb in her spaghetti sauce, she will track it down, remove it and then tell you she figured you out.

When it comes to her desserts she’s also a plain-jane; no nuts, raisins or anything that adds pizzaz. With her favorite cake being of the carrot nature, this made my job very difficult.

Cake:
2 c. flour
1 tsp. baking soda
1 1/2 tsp baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
3 large eggs
2 1/2 c. grated carrots
1 1/2 c. white sugar
1 c. vegetable oil
2 tsp. vanilla extract
1 c. raisins (optional)
1 c. walnuts (optional)

Frosting:
1 package cream cheese
2/3 c. butter
1 tsp. vanilla extract
1 tbs. spiced rum
1/2 c. milk (optional)
2(ish) c. powered sugar

Heat the oven to 350 degrees. Mix first 5 ingredients in one bowl, and the last 5 in another. Combine dry to wet ingredients in small batches. Pour into non-stick cake pans (I used a large bunt pan) and cook for 30-40 minutes or until toothpick or knife comes clean when inserted into the center.

To make frosting, combine the cream cheese, butter, extract and rum until smooth. Slowly add in powered sugar until it’s to your desired sweetness.

Note for making the best carrot cake: This is a solid cake recipe. I didn’t miss the raisins or walnuts because it was all around delicious without them. As you can see above, I used a bunt pan. I drizzled the icing over the top by adding a little bit of milk to it which added a very pretty touch (literal icing on the cake).

Everyone at the party really liked it (I don’t mean to toot my own horn guys, but BEEP BEEP) including myself and the birthday girl. It was nice to find an awesome carrot cake recipe (adapted from the Joy of Baking website) that didn’t require a million and one spices. As always, the less spices there are to buy, the happier the baker.