This year my family ended up planning 2 days of surprises for my birthday – a number of different events that made me feel extra special and very spoiled. They planned, they plotted, and they schemed. And apparently it wasn’t easy. I question everything. I always have an opinion. I am the opposite of easy going. I kinda inadvertently gave them a hard time. So their efforts to surprise me became a little stressful. Especially for my youngest who got up early on the day of my birthday to make me a surprise birthday breakfast, and then couldn’t quite convince me to get up.
Sorry about all that!
I thought an apology cake might help. Usually I go for deep heartfelt apology discussions, but this time I decided to go for a shallow, quick, and delicious apology. I settled on a carrot with cream cheese icing apology, but I’m sure they would have been just as happy with a brownie apology. Or a chocolate chip banana bread apology. In any case, it all went down very well. After all, I have always taught them that it’s the thought that counts. And this thought was particularly delicious.
The message I wanted to write on the cake was “Dear Family, Sorry I Am So Difficult,” but the icing tip I chose was a little too large and the letters turned out pretty big. All I was able to fit on the cake was “Dear Family, Sorry.” In any case, I figured that pretty well said it all.
So here is my recipe for Carrot Apology Cake. You never know when it might come in handy!
Recipe Notes: This recipe from The New Basics Cookbook is a perennial favourite in my family, and probably makes one of the nicest carrot cakes I have ever tasted. It is truly a keeper. I have always used this recipe to make a layer cake, using two 8” pans – have a look at it here in our First Day of School Cake post. For the first time here I used the 9×13 pan called for in the recipe. I would have preferred a thicker cake, and would probably use a slightly smaller pan next time. The icing has a lemony flavour and is a big hit with the kids, even the one who doesn’t usually like cream cheese icing. I doubled the recipe here, and triple it if I am making an iced layer cake.
Berta’s Carrot Cake
From The New Basics Cookbook
2 cups unbleached all-purpose flour
2 cups granulated sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1 cup corn oil
3 eggs, lightly beaten
2 tsp. vanilla extract
1 1/3 cups pureed, cooked carrots
1 cup chopped walnuts
1 cup shredded coconut
3/4 cup canned crushed pineapple, drained
Cream Cheese Frosting (recipe follows)
Confectioner’s sugar for dusting
Preheat the oven to 350 degrees F. Line a 13 X 9-inch layer cake pan with parchment paper, and grease the paper.
Sift the flour, sugar, baking soda, and cinnamon together in a large bowl. Add the oil, eggs, and vanilla, and beat well. Then fold in the carrots, walnuts, coconut, and pineapple. Pour the batter into the prepared pan.
Place it on the middle rack of the oven and bake until the edges have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 1 hour.
Cool the cake in the pan for 10 minutes. Then invert it over a cake rack and unmold, remove the waxed paper, and continue to cool for 1 hour.
Frost the top and sides of the cooled cake with cream cheese frosting, and dust the top with confectioner’s sugar.
Cream Cheese Frosting
frosting for a 13 X 9-inch cake
4 oz. cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioner’s sugar
1/2 tsp. vanilla extract
Juice of 1/4 lemon
Cream the cream cheese and butter together in a mixing bowl.
Slowly sift in the confectioner’s sugar, and continue beating until fully incorporated (there should be no lumps). Stir in the vanilla and lemon juice.