Cake is my Life

When I was 12 my Dad picked my sister Kim and I up from Santa Cruz and took us to his house in San Jose for a birthday celebration. I have to applaud my father for even attempting to entertain two pubescent girls who really didn't know him very well. What I remember about this event is the most delicious birthday cake I have ever eaten. It was white cake, with a blackberry filling and whipped cream frosting. Jeez, here it is 33 years later and I can still recall the pleasure of the taste and texture of that cake. This is probably when my cake obsession began. I have been trying to resurrect that cake moment for years and years and this summer, I think I found it.

In the Adirondacks there's a shop called the Marketplace in Tupper Lake. They make phenomenal sandwiches and a small but excellent selection of baked daily goods. This is the type of place that completely lacks organization, is continually understaffed and these women really have no business (but a love and good food and cash) being in this business. Keep in mind that this is my city-fied version of how I'd run things if I were running things. Like, if there are three people working, it might be a good idea for one person to take orders and money while the other two fill the orders. Nope, the same person will take my order, if I get noticed at all after 10 minutes of waiting, then she'll make my sandwich while answering the phone and taking THAT order (which will be ready 20 minutes after the caller has arrived to pick it up, making the point of calling ahead moot) and then she'll come around from behind the counter and take my money and make change. The other two behind the counter are doing either, their own version of this dance or one is baking bread while the other is filling a call in order for 19 sandwiches. So, the Marketplace is a lesson in patience and the pace of country living and it is ALWAYS worth the wait.

One day, while waiting, I spied in the back room, (which is huge and it's never really clear if you're meant to be back there or not) a round foil pan with a cake in it. I picked it up; it must have weighed two pounds...and read the label....Chocolate Carrot Cake. I thought it over for about two seconds and decided that a cake this heavy iced in chocolate frosting with sprinkles of chocolate chips and walnuts was probably worth the seven dollar investment. So, yes, I bought it.

There are a few words to describe my experience upon biting into my first slice of this cake: Ecstatic, explosive salivary response, moist, chocolatey, smooth, creamy, dense, CARROTS??? and nearly orgasmic. In other words? It tasted REALLY, really GOOD!

I went back a few days later, asked for the recipe and the owner whose name I cannot recall assured me that she never revealed her recipe sources. I gushed shamelessly about this cake and ordered another for our departure date so I could bring one home with me on a sixteen hour car ride. When I picked it up I told her I didn't want to be better than her, I just NEEDED this cake in my life. She asked me what cookbooks I used and ultimately led to the one (online no less) that would reaveal the secret recipe. I am so thankful to this woman, I can't tell you.

IS there a baker in the house? Here is the best chocolate cake I've ever eaten recipe:

Preheat oven to 350. Butter and flour two round cake pans.

Mix dry ingredients:
2 cups all purpose flour
1.5 to 2 cups sugar ( I like less, the carrots are sweet too)
1 tsp baking soda
half tsp salt
1/2 cup baking cocoa (the better quality the better, like Penzey's)

Mix the wet ingredients
1.25 cup vegetable oil
4 eggs
3 cups finely grated carrots

Fold into the dry and mix with a hand mixer on 3 til well combined.

Pour into the pans, bake for 30 minutes. (Check with a toothpick in the
center when you first smell the cake.)

Let cool ten minutes and cool completely on racks out of the pans.

For the icing have at room temperature
8 oz cream cheese
1 stick butter
3 3/4 powdered sugar
1/4 cup cocoa
3 tsp vanilla

Mix til smooth, ice the cake and sprinkle with walnut pieces and chocoalte chips, even if you don't like walnuts, it's an important texture experience.

This cake is almost fool proof. I've made it three times and it's a huge hit!! Everyone will be saying, "who made this cake???"

Enjoy, and thanks to the lady in Tupper Lake who broke down and told me where to find the recipe!

Happy Cake Eating....
Connie