Carrot Cake with Maple-Cream Cheese Icing

The fridge is overflowing with fresh carrots from the weekly Angelic Organics CSA veggie boxes. My last attempt at carrot cake, Martha let me down. I told her I had to work late Thursday night and hung out with Epicurious.com.

Epicurious provided me with a boost of confidence and a no-frills carrot cake recipe. I went to work measuring and grating.

After adding the final swirls of Maple-Cream Cheese Icing, I cut a couple of slices and let my tasters at it. They were raving. One, after taking his first bite, proclaimed, "This is damn good!".

I'm off to exercise - I ate more than my share.

Old-Fashioned Carrot Cake with Maple-Cream Cheese Icing

2 cups sugar
1 cup canola oil
4 large eggs
2 cups all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
4 cups finely grated peeled carrots
1 cup walnuts, toasted, chopped

Maple-Cream Cheese Icing

24 ounces cream cheese, softened
12 tablespoons unsalted butter, softened (1 Ã?‚Ã?½ sticks)
24 teaspoons maple syrup or honey

1. Position rack in center of oven and preheat to 350Ã?‚Ã?°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add flour, baking soda, cinnamon, ginger and salt; beat until blended. Stir in carrots and walnuts. Divide batter between pans.

2. Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on rack 15 minutes. Run small knife between pan sides and cakes to loosen. Turn cakes out onto racks; cool completely.

3. Place 1 cake layer, flat side up, on platter. Spread 1 cup icing over. Top with second cake layer, flat side down. Spread remaining icing over top and sides of cake. Refrigerate cake 1 hour or up to 1 day. Serve at room temperature.

4. Maple-Cream Cheese Icing: In a bowl beat together frosting ingredients until smooth and chill.

Servings: 10

Carrot Cake Flop

I love to celebrate sweet taste of success when my cooking or baking produce a tasty treat. At times, the sweet success is not so sweet.

I took my first crack at a carrot cake. I think it would best be described as carrot flop. Back to the drawing board with another recipe. When the carrot cake is carrot-licious, I'll share the recipe.

Marinara Sauce

In our weekly Angelic Organics CSA (Community Suported Agriculture) veggie box, I received an abundance of fresh and tasty tomatoes. I took the opportunity to give this new sauce recipe a try.

Marinara Sauce

2 tablespoons Olive oil
½ yellow onion, diced small
4 cloves garlic, minced
4 cups diced tomatoes (with juice)
1 cup tomato puree
¼ cup fresh parsley, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chiffonade
1 bay leaf
salt and black pepper

1. Heat a large sauce pot over medium heat; add olive oil and heat through.

2. Add onions; saute 2 minutes

3. Add garlic; saute 1 minute

4. Add remaining ingredients; bring to a simmer.

5. Simmer for ½ hour.

6. Season with salt and pepper.

Servings: 4

Zucchini Bread

With more zucchini than we can eat, I called up Mom State. She sent me this tasty zucchini bread recipe. I can't get enough of it!

Give it a try and let me know what you think.

Zucchini Bread

3 eggs
1 cup salad oil
2 cups sugar
1 teaspoon cinnamon
½ teaspoon salt
3½ cups flour
½ teaspoon vanilla
½ teaspoon nutmeg
2 teaspoons baking soda
2 cups raisins (optional)
1 cup nuts
2 cups zucchini

1. Preheat oven to 350°. Grease and flour two loaf pans. Peel and chop or grate the zucchini.

2. In a big bowl, mix together oil, spices, sugar, eggs and zucchini. Add salt, flour, baking soda and vanilla. Mix well. Add raisins and nuts.

3. Divide mixture between the two loaf pans and bake for 55 - 60 minutes.

Welcome to the Frisky Kitchen

During and after events, many folks ask me how to prepare the tasty treats found at Morgan Terrace. Since we aim to please our faithful guests, I'm going to open the kitchen door and invite everyone in to learn the secrets behind the edible treats at Morgan Terrace.

Check back often to find out what's cooking in the Morgan Terrace Frisky Kitchen.