Carrot Cake

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

from the Food Network


Summer Corn Soup


3 ears fresh corn (I like Brentwood or White), kernels removed from cob

1 medium sweet or yellow onion, chopped

1 shallot, chopped

1 garlic clove, diced

2.5 cups water

.5 cup 2% milk

Fresh basil , chopped, for garnish

1-2 medium early girl tomatoes, chopped, for garnish



Pinch of chipotle chile powder


Directions :

1.  In a large pot, cook your chopped onion and shallot on low heat until translucent.  Avoid the temptation to crank up the heat or you could burn your onion and loose the sweetness.

2.  Once your onion/shallot mixture is fully translucent add your garlic and cook for one more minute.

3.  Add your corn kernels to your pot and cover with the 2.5 cups of water.  Turn up your heat and bring to a boil.  Once boiling, turn down heat and let simmer.

4.  After your soup has simmered for ~5 minutes, turn off the heat and let cool for several minutes (you don’t want it to be boiling when you blend, in case you splash yourself).  Then, using a food processor, blend thoroughly.  

5.  Season your soup with the pinch of chile powder, generous pepper and very generous salt.  (Since you cooked with water, you will need to season heavily.)  Add the final .5 cup milk and stir.  Once you add your milk, you can keep soup warm but don’t boil it.

6.  Serve in bowls with the chopped basil and tomatoes.

 (adapted from