Having a roommate is a very good thing for me. Not only do I have someone to keep track of me (the odds of me one day ending up in a ditch are pretty likely) and split the rent and cable bill with, but it keeps me in line. If it weren’t for the presence of another person in the apartment, I would continually wander around, sans pants, cigarette hanging out of my mouth, while garbage and dishes piled up. You’d see me on Oprah, living in an apartment stacked high with newspapers from 1999 and every issue of Entertainment Weekly since the characters of Melrose Place graced the cover.
How do I know this is a possibility, you ask? Because all hell breaks loose every time my roommate leaves for the weekend. I have the decorum of a frat boy and clearly need other people around to keep me in line.
Yet, I have decided on my own that there shall be no more smoking in the apartment. This decision was made several months ago when, unable to find a book of matches or a lighter, I leaned over the stove to light my cigarette and singed off a lock of hair. Not my hair! It scared the hell out of me and smelled horribly to boot.
Yes, I know I shouldn’t be lighting my cigarette off my stove. In fact, I even know my habit of enjoying the occasional Marlboro Light is a dirty one that makes my clothes smell and increases my risks for lung cancer and wrinkling…but I am a moron. Yet, if my hair isn’t a reason to change, I don’t know what is.
I tell this story to once again prove how incredibly idiotic I am capable of being…ya know, just in case you forgot. I am, in fact, so stupid that every time I have a great idea, even a decent one, a parade should probably be thrown. They do not happen often and are event worthy.
So, I am just going to say it: this cake deserves a parade of Macy’s proportions. I cobbled it together from multiple carrot cake recipes, using an All Recipes recipe as a point of reference. Instead of using all white sugar, I swapped out a cup of the white stuff for brown sugar. I added raisins and pineapple for extra moisture and flavor. To plump up the raisins, I had (if I do say so) the genius idea of using the reserved pineapple juice for even more flavor. For an added depth, I toasted the pecans before throwing them in to the batter. This cake was crazy moist; so moist that it almost fell apart and stuck to the pans a bit. To avoid crumbling, I added an extra 1/4 cup flour to the recipe and suggest using parchment in the pans. The frosting complemented the cake perfectly and was fantastic. Four days later this thing is still as tasty as when it came out of the oven and not dry at all. My roommate called this “the best carrot cake she has ever had”…and I have to agree. Look people, I know carrot cake. If I cannot get this right, I might as well hang up my shingle and shuffle away in shame. Thankfully, there was no shame in this…
It was pure genius. For such an idiot, I done good.
It’s Wednesday! Get your hot ass over to So Good and see what (Haloween themed!) treat I am eating this week!
Best Carrot Cake in the Whole Freaking Universe
Heavily Adapted from All Recipes
1 1/4 cups vegetable oil
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon nutmeg
3 cups grated carrots
1 cup chopped pecans, toasted
2/3 cup raisins (I used golden)
1 – 8 ounce can crushed pineapple, juice reserved
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, then line the bottom of the pans with parchment paper. Grease and flour the pans (with the parchment on the bottom).
Shred carrot and let then drain in a colander for 45 minutes. Drain pineapple and heat reserved juice in the microwave for one minute. Dump raisins in juice so they can plump.
In a large bowl, beat together eggs, oil, white and brown sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots and raisins that have been drained from the pineapple juice. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.
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