FIND OUT SECRET TO MOIST CARROT CAKE

For the cake:

1 tablespoon unsalted butter (or lard or pan spray), for greasing pans 1 1/2 cups + 2 tablespoons

all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon ground

cinnamon

1/2 teaspoon ground

allspice

1/2 teaspoon ground cloves 1/2 teaspoon freshly grated

nutmeg

1/2 teaspoon salt

⅔ cup vegetable oil

3 eggs

1 1/2 pounds carrots, peeled

and grated

For the frosting:

1 pound brick-style cream

cheese, not softened 8 tablespoons (1 stick)

unsalted butter

8 cups powdered sugar 2 teaspoons vanilla extract 1/2 teaspoon salt

For the syrup:

1 Granny Smith apple,

peeled and grated

1/2 cup granulated sugar 1/2 cup water

Heat the oven to 350 degrees. Grease 2 (8-inch) round cake pans with butter, lard or pan spray. Dust each greased pan with 1 tablespoon of flour, and shake the pan to spread and coat the flour over the oil. Mix 1 1/2 cups flour, the sugar, baking soda, baking powder, cinnamon, allspice, cloves, nutmeg, salt, oil, eggs and carrots, stirring until the batter is smooth. Divide the batter between the 2 greased pans. Bake until the cake starts to pull slightly away from the sides of the pan, about 25-30 minutes. Set aside to cool. Once cooled, remove the cakes from the pans.

Make the frosting: Place the cream cheese, butter, powdered sugar, vanilla and salt in a mixing bowl. Use a tabletop mixer, or an electric beater to combine all ingredients until smooth.

Make the syrup: Add the grated apple, sugar and water to a small saucepan. Bring to a rolling boil, then remove from heat. Strain the mixture through a strainer and discard the solids.

Assemble the cake: Using a serrated knife, remove the muffin-like top from both cakes. Discard the removed part or feed it to your children or your chickens. Using a pastry brush, lightly glaze the top of each cake with about 1 tablespoon of the syrup mixture. You will not use all of the syrup. Discard what you don’t use or save it to mix with recreational spirits. Spread ⅓ of the frosting on top of 1 of the cakes. Set the other cake on top to create 2 layers. Spread remaining frosting over top and sides of the cake.

Serves 12.

Per serving: 738 calories (percent of calories from fat, 42), 6 grams protein, 103 grams carbohydrates, 2

MERCER STREET MEALS COURTESY OF Carrot cake from Mercer Street Meals.