Carrot Cake, cream Cheese Icing

My dad, commonly known as Bob, is one of the pickiest people on planet Earth. He doesn't like new things, and gettting him to taste something he's never had before is literally impossible.

That's where carrot cake comes in.

Bob loves carrot cake.

I make this for his birthday (and most other holidays) every year. It's traditional, it's delicious and it makes him happy. Done deal.

This cake is also not terribly unhealthy. The ratio of carrot to flour is much higher than in most cakes, theres just enough sugar, but not too much, and the sources of fat come from protein-rich eggs, heart healthy extra virgin olive oil, and brain healthy walnuts- and not too much of any of them, either.

Carrot cake

1 pound carrots, shredded
2/3 cup raisins
1 & 1/4 cups sugar
1 & 1/3 cups  all purpose flour
1/2 cup toasted chopped walnuts
2 eggs
1/2 cup extra virgin olive oil
2 teaspoon baking powder
2 teaspoons salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons vanilla extract

Preheat to 350. Line a 1/2 sheet tray with parchment. Or three, 6-8 inch cake tins, dependant on how thick you'd like each layer.

1: Toast the walnuts on a sheet tray in a 350 degree oven until fragrant. Set aside.

2:  In a large bowl combine the carrots, raisins, sugar and salt. Let sit for about ten minutes while the liquid is being drawn out of the carrots and raisins rehydrate.

3: Meanwhile combine the flour, baking powder, baking soda,  cinnamon and nutmeg.

4: Add the olive oil and eggs to the carrot mixture. Fold the dry into the wet and fold in the walnuts.

Bake for about 20 minutes.  Allow to cool completely before icing. The colder the better.

Cream cheese icing

1 stick butter, softened
6 ounces cream cheese, softened (low fat works fine, but don't use "whipped")
1 & 1/4 cups confectioners sugar
Pinch of salt
Juice of one lemon

With the paddle attachment or a hand mixer combine ingredients and beat until fluffy and super shiny. If not using right away, allow to come back to room temp and mix again.