Who doesn’t love carrot cake? I sure do, and when I learned there was actually a day devoted to celebrating it, I couldn’t wait to make one in its honor. For the record, food historians suggest modern carrot cake probably descended from carrot puddings popular during the Middle Ages when sugar and other sweeteners were difficult to find and expensive to buy. In Britain and other parts of Europe, carrots have long been used as a sugar substitute, and recipes for puddings dating back to the 1500s confirm this. You’ll find recipes like this and others in my Favorite Flavors of Ireland and Tea & Crumpets, an afternoon tea cookbook. Signed copies are available on www.irishcook.com.

 CARROT CAKE WITH CREAM CHEESE ICING

SERVES 10 TO 12

For the cake

2 cups all-purpose flour

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoon ground cinnamon

4 large eggs

1 1/2 cups granulated sugar

1/2 cup canola oil

3 cups grated carrots

1/4 cup chopped walnuts 

For the icing

12 ounces cream cheese, at room temperature

6 tablespoons unsalted Irish butter, at room temperature

1 teaspoon vanilla extract

1 3/4 cups confectioners’ sugar

 Steps:

1. Make cake. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, beat eggs and sugar with an electric mixer on medium until light and fluff; slowly beat in oil. Stir into flour mixture and then stir in carrots and walnuts.
4. Transfer batter to prepared pan and bake for 50 to 55 minutes, or until a skewer inserted into center comes out clean. Remove from oven and let cool completely on a wire rack; remove sides.
5. Make icing. In a large bowl, beat cream cheese, butter, and vanilla with an electric mixer on medium speed for 1 to 2 minutes, or until smooth. Scrape down sides of bowl; add confectioners’ sugar and beat again until sugar is fully incorporated and icing is smooth.
6. With an offset spatula, spread icing evenly over cake; refrigerate until icing is firm, and then cut into slices.

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