Saturday, January 23, 2010

Parenthood: It's a Jungle!

When one of my best friends asked me to make a cake for a baby shower she was hosting, I readily agreed. She showed me the plates - a jungle theme - and we discussed flavors - chocolate versus fruit. Finally, we settled on a carrot cake. Of course, my version of carrot cake isn't the same as everyone else's, but it was a hit!

Camilla's Spiced Carrot Cake with Ginger-Scented Cream Cheese Frosting (this makes 2 large rectangular layers, halve the recipe for a smaller cake)

4C white whole wheat flour
4t baking soda
4t cinnamon
1t all-spice
a splash of vanilla
8 eggs
2C packed brown sugar
1C raw sugar
1C canola oil
2C whole milk yogurt
4C shredded carrots
1/2C pumpkin puree
1C dried cranberries
1C white chocolate chips

Mix the dry ingredients in a large mixing bowl. Add wet ingredients (oil, yogurt, pumpkin) and moisten. Stir in carrots, cranberries, and chocolate chips. Split between two baking pans. Bake at 350 for 45 minutes or until toothpick comes out clean.

Frosting -
8oz cream cheese
8oz marscarpone
16T softened butter
splash of vanilla
1/2C ginger syrup
2C powdered sugar

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