Carrot Cake with Cream Cheese Frosting

I never cared much for carrot cake, but I'm willing to bet I'd never had one made with real carrots before this. When a friend from work asked me to make a carrot cake for her party, she gave me a photo from a magazine. I won't say which magazine but I didn't even read the recipe. That magazine and I go way back. We have a past.

My grandmother cooked, bless her heart, but she probably shouldn't have. She had a talent for finding the most obscure recipes - some from that magazine. I love my Nanny but I didn't love her food. Her desserts were concoctions of bananas and grapes suspended in gelatin. Sometimes yogurt was involved and I remember some pink, fluffy, gelatinous thing... I don't even know what that stuff was, but it came from that magazine.

So, no, unnamed magazine. Nice cover shot, but no. I’ll stick with my tried and trusted Le Cordon Bleu to introduce me to a good carrot cake. Here we go.

Carrot Cake

• 4 eggs

• 6 oz. vegetable oil

• 14 oz. sugar

• 1/2 teaspoon salt

• 9 oz. bread flour (I used…