buffy's birthday cakes

Lucky for us, an amazing baker was hired last year, and birthdays happen to be important in the office. We have been guinea pig-taste-testers for so many homemade desserts, including Chocolate Moose Cake, Black Forest, and Pineapple Upside-down Cake.

It's KI's birthday and she placed a request for carrot cake. Here's the awesome recipe from "Main Line Classics II: Cooking Up a Little History" Cookbook from The Junior Saturday Club of Wayne, PA. It can serve at least 15, so cut the measurements if it's not for a party. She claims it's a fool-proof recipe and works every time. Kudos to Buffy and Happy Birthday KI!
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Second-to-None Carrot Cake
1 pound carrots, peeled, cut into 1/2 inch pieces
1 cup canola oil
1 (8-ounce) can juice-pack crushed pineapple, drained
4 large eggs
1 tablespoon vanilla extract
3 cups flour
2 1/2 cups sugar
1 tablespoon cinnamon
1 tablespoon baking soda
1 teaspoon salt
1 1/2 cups coarsely chopped walnuts
Salt to taste
Lemony Cream Cheese Frosting

+Cook carrots with salted water to cover in large saucepan for 12 min or until tender; drain. Process in blender until pureed (or to the size you want). Cool slightly.

+Wisk oil, pineapple, eggs, and vanilla in bowl. Add carrot puree; mix well. Mix flour, sugar, cinnamon, baking soda and 1 teaspoon salt together. Stir into batter. Stir in walnuts. Spoon batter into 3 buttered 9 inch cake pans lined with waxed paper
+bake at 350* for 35 minutes or until cake tests done. Cool in pans for several min; remove to wire racks to cool down completely. Spread Cream Cheese Frosting between layers and over top and side of cake. Garnish with walnuts
+May be make 1 day ahead and refrigerated. Let stand for 3 hours at room temperature before serving

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Lemony Cream Cheese Frosting
16 ounces cream cheese, softened
1 1/4 cups unsalted butter, softened
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
5 2/3 cups confectioners' sugar, sifted

+Beat cream cheese, butter, lemon juice and vanilla in mixing bowl until light and fluffy. Add confectioner's sugar gradually, beating until creamy. Chill until of spreading consistency.

Prep time: 30 min, 15 servings