"Boscoe Bakes... "Signature" Carrot Cake"............One That Almost Got Away!

I am constantly cooking or baking something, and usually forget to methodically plan out the "camera" thing in the scheme of things. Several wonderful dishes have come and gone, and you, my cherished comrades, are none the wiser. It seems I always remember the "Kodak" moment once it has actually come and gone, or just barely get the tail end of it. AND as I may have said before, I am NOT a trained photographer and only know from past experiences that Food Stylists are an expensive and necessary evil if you want your finished product(s) to sizzle. So please forgive my previous faux pas and bear with me as I take a crash course in "Food Styling and Camera Awareness 101". AND while we are on the subject, I am pleased as punch to share with you the TOP SECRET recipe for my "Signature" Carrot Cake.  This recipe has been a cherished favorite for several years, and I've only once before shared this with somebody VERY special! So that means that while I may be commiting heresy according to my friends, it's my way of making up for all the times I made something wonderful and forgot to tell you about it. Enjoy, and this is a reposting of my original, which I promptly deleted while editing for "pictorial" inclusions.......

Ingredients:

• 2 cups granulated sugar
  
• 1-1/2 cups vegetable oil (safflower or corn) or 1 cup of oil and 1/2 cup applesauce
  
• 3 large eggs - at room temperature
  
• 2 cups of grated carrots
  
• 1 cup of undrained crushed pineapple
  
• 2 teaspoons of GOOD vanilla extract
  
• 1 teaspoon GOOD dark rum
  
• 2 cups sifted all purpose flour
  
• 2 teaspoons baking soda
  
• 2 "generous" teaspoons cinnamon
  
• 1 teaspoon salt
  
• 1 cup chopped toasted nuts - walnut or pecan pieces
  
• 1 cup raisins, dried "orange" cranberries or a mixture of both
  

Prepare the Cake:

In the bowl of a standing mixer, combine the sugar, oil, eggs, carrots, pineapple and extracts. Mix on medium speed 2 minutes. Scrape down the sides of the bowl occasionally. Sift together flour, baking soda, cinnamon and salt. Add to wet mixture. Mix on medium speed 2-3 minutes until thoroughly incorporated. Fold in nuts and fruit if desired. Mix on low for 1 minute or until gently incorporated. Scrape mixture into an oiled and floured 13x9 inch pan and bake at 350 F. for 60 minutes, or into 2-9 inch oiled and floured cake pans and bake for 40-45 minutes, or until cake tester inserted in the middle comes out clean. Cool on rack for 20 minutes, then remove to wire rack to cool completely. 13x9 inch cake can also be left in pan to cool completely.

Orange Butter Cream Frosting

Ingredients:

• 1-4 oz stick unsalted butter at room temperature
  
• 1-8 ounce package of cream cheese at room temperature
  
• 1 pound of sifted confectioner's sugar
  
• Zest of 1 orange
  
• 4-5 teaspoons of Grand Marnier or fresh squeezed orange juice
  

In the bowl of a standing mixer, cream together the butter and cream cheese. Mix till thoroughly incorporated and creamy. Add the zest and mix in completely. Introduce half of the sugar and mix at medium speed till completely blended. Add remaining half of sugar and 2-3 teaspoons of Grand Marnier or orange juice. Blend together thoroughly. Add remaining Grand Marnier or orange juice if desired and mix completely. Frosting is ready for use, or can be refrigerated. Refrigerate any remaining frosting in closed container. Frosted cake should be kept refrigerated until desired. Let cake sit at room temperature for 45 minutes before serving.