As I mentioned on Friday, one thing I wait the entire year for regarding my birthday is the carrot cake that without question will be my cake of choice. And so I am revamping an earlier post that was shared more than three years ago. Mainly because this recipe will knock your socks off, but also because this year my mother made this one for me, and I couldn’t help but share. In fact, there are more than a few extra pieces left over and if I could share, I would (you would love it!).

Having made this recipe many times myself, it is a wonderful option for cupcakes, two tiers or three tiers as seen in today’s post. With this image as her muse, I was giddy when I walked in the door this morning upon visiting my parents and found this perfect sassy hip-tilt cream-cheese delight displayed on the buffet.

So where did I find this recipe? Well, that’s something I’m happy to share because if this recipe is any indication, you will want to stop into one of my favorite Portland, Oregon’s delicatessens. About nine years ago, in The Oregonian FOODay section, Elephants Delicatessen shared their recipe for Carrot Cake, and I quickly cut it out of the newspaper and tucked it away in my recipe binder.

One of the simplest recipes you’ll find, it boasts a very moist cake with addictive cream cheese frosting.  I highly suggest adding the optional lemon zest as it brings the curious pop of flavor that everyone will be asking you about.  Absolutely delicious, I promise, you’ll want to keep this one somewhere safe as well.

Add a hot cup of coffee or a cold glass of milk, and let the celebrating begin!

Elephants Deli’s Carrot Cake

-Makes 12 servings

Ingredients:

Cake:

*2 cups granulated sugar
*1 1/2 cups vegetable oil
*4 eggs
*2 cups all-purpose flour
*2 teaspoons baking soda
* 1 teaspoon salt
*1 tablespoon ground cinnamon
*3 cups chopped carrots (using a food processor saves oodles of time)
*1/2 cup chopped walnuts

Frosting:

*12 ounces cream cheese (1 1/2 8oz packages or four 3 ounce packages) softened
*1/2 cup unsalted butter, softened (1 stick – use real butter)
*1 tablespoon vanilla
*about 1/2 cup powdered sugar – add more to your taste preference
*1 1/2 teaspoons lemon zest (optional, but highly recommended!)

Directions:

To make cake: Preheat oven to 325 degrees. Grease and flour two 8 or 9-inch round cake pans.  In a large bowl, combine sugar, oil, eggs, flour, baking soda, salt, cinnamon, carrots and walnuts. Bake in prepared pans for 45 minutes to 1 hour, until toothpick comes out clean.

To make frosting: With mixer (or fork) cream the cheese.  Add butter and beat just until smooth and creamy.  Add vanilla.  Add powdered sugar spoonful by spoonful until it reaches the desired sweetness.  Add lemon zest, if desired.

Note: cake should be refrigerated.

Petit Plaisirs from the Archives:

~No. 1 . . . Mireille Guiliano does it again

~No. 8 . . . a simple idea to add a smile to your home

~No. 7 . . . for all of you chocolate lovers