My girlfriends and I celebrated Cristin’s birthday in July. We had so much fun planning each part of the day. We all wanted her to feel special and loved. The one thing that was a little terrifying to take on was the cake. You see, my friend Cristin isn’t a normal baker. She is one of the best bakers I know. Now, I have a strong belief that food tastes like the heart of it’s baker, and I believe this is one reason Cristin’s sweets are so darn delicious. She loves to bake… and all the while, she loves the person she is baking for. She doesn’t just add a dash of nutmeg; she adds a dash of nutmeg and a little prayer. She doesn’t count the cups of flour; she counts the way she loves the person she is baking for. It is a beautiful thing. So when we started thinking about who would make the cake, we all were a little nervous. Finally, taking a deep breath and a great leap of faith, I said I would try. First, step… what is Cristin’s favorite type of cake? Luckily for me, our daughters are all friends. So after a few slumber parties, I found out it was carrot cake.
Carrot cake and I have a long history and many things in common. We are both filled with spice, people either love us or hate us, and we are either very yummy or we just leave a dry taste in your mouth. And now I know one more- we are both loved by Cristin.
Two years ago I invented a carrot cake. It was invented because I was angry and hurt, so I knew I needed to tweak Cristin’s cake so that it would be made out of love. Three carrot cakes later… and a few pounds later… I was ready to make it for my dear friend.
Last week I had her over so that we could make it again, this time together. I am naming the cake after my sweet friend. So here you are… every nutty, sweet, spicy and perfectly creamy step to make Cristin’s Birthday Cake.
First, you need to gather what will be the Spicy Seven. (Really, you should preheat your oven to 375. I always forget to do that.)
Back to the Spicy Seven:
7 cups of carrots
1 1/2 cups of dark brown sugar
5 teaspoons of cinnamon
1 teaspoon cardamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Now set that aside and get out everything you will need for the batter.
You will need:
1 cup of sugar
1 cup of vegetable oil
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups of flour
1/2 cup of pecan pieces
OK, now we can make the frosting. I like a simple cream cheese frosting. I make a double batch of frosting because it is so yummy and you will want some for the middle of the cake.
I am giving you the measurements for a double batch. For one batch of this frosting, say for cupcakes or something, split this in half.
6 cups of powdered sugar
2 8 oz. blocks of cream cheese (left out for a few minutes to soften)
1 cup of butter (left out for a few minutes to soften)
vanilla coffee creamer- about two tablespoons
Take the little sliver and cut it in pizza shapes and dollop some of the frosting on top.
Now to frost. I am not a baker. I am not very good at frosting a cake… but I don’t know many who are. So this isn’t how to do it, this is how I do it. And if I can do it, so can you.
First, put a nice thick layer of frosting on the decapitated cake.