I used to watch a bit of Desperate Housewives when it first started, all I can remember really is – Teri Hatcher being thin, Eva Longoria being small, a fire, bones in a trunk…
Waiting in the checkout line at Safeway I spotted a special cooking with the stars version of People magazine. On the cover was Eva Longoria mixing bowl in hand, red dress and not a hair out of place. Not looking so much desperate housewive and more like domestic goddess.
At first I laughed at the ridiculousness of the photographs, seeing as I am definitely not the image of composure and grace that Eva portrays here in her photoshoot kitchen. However, when I saw the recipe for her Mom’s Carrot Cake, I couldn’t get it out of my head and decided that I MUST bake that cake as soon as humanly possible.
It most definitely did not disappoint. Such a deliciously moist cake with such scrummy cream cheese icing. My cake is most definitely not a looker though, it more resembles a sort of jellyfish or ghost.
So good job, People magazine – star power does work.
Mom’s Carrot Cake
- 2 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1.5 cup vegetable oil
- 2 cup sugar
- 4 large eggs, lightly beaten
- 3 cups peeled and grated carrots (about 5 carrots)
- Preheat the oven to 350 degrees. Butter and line two 9-inch cake pans.
- In a medium bowl, sift together dry ingredients. Then in another bowl, beat oil and sugar. Add eggs and beat until well combined.
- Add the flour mixture and just stir until blended. Add carrots in small amounts, folding them in.
- Pour into the cake pans and bake until they’re lightly browned on top and a toothpick comes out clean (about 45 minutes.)
- Cool in pans for about 5 minutes. Run a thin knife (butter knife) around the outside remove from pan and cool right-side-up on wire racks (if you don’t own wire racks, you can let your cakes cool in the fridge and when completely cooled, touch bottom of pan for coolness, remove cake from pan). With a serrated knife shave ends and bottom of cake then frost with cream cheese frosting.
Cream Cheese Frosting
- 16 oz cream cheese, at room temp
- 2 sticks unsalted butter
- 1 lb powdered sugar
- 2 teaspoons vanilla
Beat cream cheese and butter until fluffy. Add sugar, 1 cup at a time, blending between each addition. Mix in the vanilla and beat until very smooth, 3 to 5 minutes.