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• TWD: Bill’s Big Carrot Cake

  This week’s Tuesdays with Dorie recipe, Bill’s Big Carrot Cake, was chosen by Amanda of slow like honey. I have to admit, I deviated a little bit this week. There was no way I wanted to have to eat my way through a huge three-layer carrot cake, so I halved the recipe for the cake and made six jumbo cupcakes instead of a layer cake. I did, however, keep the frosting recipe as a full batch, so I could pipe nice fluffy tops onto the cupcakes. I finished them with a little bit of toasted coconut. It took roughly 35 minutes of baking for them to be done. The frosting came together easily, and since I wasn’t sure how the combination of lemon and carrot cake would taste, I used half of the lemon juice as called for in the recipe. I haven’t tasted the finished product yet (I’m still waiting for the icing to set), but the individual components taste great so I’m sure the combination of the two are divine. Bill's Big Carrot Cake For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another. To make the cake: To assemble the cake: Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft. Refrigerate the cake for 30 minutes, just to set the frosting before serving. This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it's good plain, it's even better with vanilla ice cream or some lemon curd. The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when it's firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator.

• Carrot cake

  When designing a new collection I like to eat totally decadent stuff! So this spring I have added carrot cake to my list. Now I know that to American or English readers this might not seem like a big deal, but let me tell you, finding carrot cake in France use to be a challenge. Thank you to the English brand Gu ( reference to the french word “gout”) and Fru my search is over. The carrot cake is to dye die for as well as the cheese cakes, the brownies... They are available in Monoprix and Geant all around France. Lorsque je dessine une nouvelle collection, j’aime manger des trucs un peu decadents. Cette saison j’ai ajoute a ma liste de petits plaisirs le gateau aux carottes. Produit d’une banalite absolu en Angleterre et aux Etats Unis, c’est en France une vraie rarete. Enfin sauf depuis l’arrivee de la marque anglaise Gu (venant du francais “gout”) et Fru. Le gateau aux carottes est completement authentique, les cheese cake sont a tomber, les brownies... Ces petits peches de gourmandise sont disponibles dans tous les Geants Casinos et les Monoprix au rayon frais.

• TWD Redux: Perfection Pound Cake

  I decided on the Perfection Pound Cake, which I paired with some strawberries and whipped cream. It was easy enough to put together and bake, but I’ve got to be honest with you - this cake isn’t moist enough for my tastes. I’m one of those people who are a firm believer that they call it pound cake for a reason - because it has to have a pound of butter! This recipe called for only half that. It would be great with coffee, though. Too bad I’m not much of a coffee drinker, so this looks like one creation I’ll have to pass on to family or my husband’s co-workers. Perfection Pound Cake 2 cups all-purpose flour or 2-1/4 cups cake flour Put the cake into the oven to bake, and check on it after about 45 minutes. If it's browning too quickly, cover it loosely with a foil tent. If you're using a 9×5 pan, you'll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean. Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes. Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.

• Tesse's Carrot Cake

• Carrot Cake with Vanilla Cream Cheese Frosting

  Carrot cake with Vanilla Cream Cheese Frosting, originally uploaded by Skinny Epicurean.

• Giving Thanks for Friends and Carrot Cake

  I am really not a carrot cake fan. Not at all. It's quite possible that I hold a childish resentment against it for dressing up a vegetable as dessert (I tend to look at zucchini bread with the same jaundiced eye, truth be told), but more than that, I just never had a carrot cake I liked enough to make it myself or voluntarily choose it for dessert. Enter Catherine and Jeff. Since they were stopping by after their Thanksgiving feast, we thought we'd offer them a Prosecco nightcap, a cozy chat, and a tour of our new home (still in a state of dishabille). To our surprise, Catherine showed up with a sizable hunk of carrot cake just for us. My husband tore into it right away, but I held back since I was still digesting my Thanksgiving frozen pizza and, as I mentioned, I'm not a real fan of the beta carotene-enriched cake. After our guests left, I snagged a small curious bite before packing the cake up for the night. And then I had another one. And another one. The frosting had none of that off-putting sourness that some cream cheese frostings have. On the contrary, it was sweet and rich, perfectly complemented by a topping of addictive pecans. Also, there was a happy lack of raisins, an ingredient I always have to eat around. (Give me oatmeal chocolate chip or give me death!) Not that long ago, Catherine got me all okra obsessed; now she's achieved a carrot cake conversion via her grandmother's recipe. The following morning, we finished our hunk of Catherine Carrot Cake with steaming cups of Earl Grey tea, the perfect complement. Now it's all gone, and I miss it. Delicious Carrot Cake For the cake: For the cake: Preheat oven to 350. Butter and flour three round cake pans. Sift together all dry ingredients. Add oil and stir well. Add eggs one at a time, stirring after each to mix well. Fold in the carrots. Pour batter into prepared cake pans and bake 25-35 minutes, or until a toothpick comes out clean. For the icing: In a large bowl, beat the softened cream cheese, butter, and confectioner's sugar. Stir in vanilla. Once cool, ice the top of each cake, placing one on top of the next until you have three tiers, then ice the final top and sides. Sprinkle nuts on top. tags: carrot cake

• Wedding dress cake and cupcakes

  Another great thing about cupcakes is that they don't have to stand alone. They can be paired with a larger cake, for instance, one big wedding cake to display and then cupcakes for guests. Cupcake Envy did a great job with this (via Flickr:

• Carrot and salted caramel cupcakes by Pichet Ong

  from Flickr user ahemler - I have had this at Batch and even I, non-carrot cake fan, like it a lot. I never say never when it comes to cupcake favorites, because even the things I don't love, if done right, can win me over.

• Ivey Cake in Franklin, Tennessee

  I am still caught by surprise when I think back on how I got into this business. It all started back in 1999 when I was fresh out of college and in what they call the "real world." The real world for me was going to an eight to five job and coming home to the same routine day in and day out. I looked over at my tiny little apartment kitchen and wondered for the first time if I would have anything at all to offer a kitchen. I took a stab at a couple of baking recipes as a first go round and discovered a mystery. In total confusion, I wondered how I could follow a published recipe perfectly and it not turn out. Since I didn't come from a family of bakers or even have the slightest drop of interest as a kid, it was easy to see why I would ask such a question. My determination grew and for the next two years, I spent almost every moment of my free time experimenting in the kitchen. I paid attention to the things that worked and I began to take risks with my own ideas which led to the development of my many cake flavors. The most amazing experience during this quest was when I was trying to figure out how to make a great strawberry cake. After several miserable attempts, I finally just went to bed frustrated. That night I dreamt step by step of how to do it and woke up knowing I had to run straight for the kitchen. To this day, my strawberry cake is made just as I dreamt it and is one of the most requested cakes on the menu. Big Dreams - Strawberry People Pleaser - Carrot Ivey Cake

• Tee & Cakes, Boulder, Colorado