Recently, I started thinking about time travel. No, I’m not getting all science-fiction on you, I’m thinking more along the fiction lines. But I have been wondering what kind of discussions I would have with my younger self. I ran upon this book yesterday that was a compilation of letters that Madeline Albright, Margaret Thatcher, Hilary Clinton, and Maya Angelou and loved the idea behind it. Even these wise, powerful women have some kind of vulnerability, and sharing these letters proves that we all have made some kind of mistakes, things we wish we could take back. But instead of erasing these mistakes and memories all together, these women write to help ease the pain, to offer some comfort. Don’t we all want that kind of insight? Surely I’d like to erase the painful memories from my childhood, but erasing them wouldn’t benefit me. Like the others, I’d rather ease the pain with words of comfort and advice. What would I say to that lonely little girl, sitting by herself at the dining room table waiting for her mom to come home from her hellish 14-hour work day.
Could I look at my kid-self and remain impartial, withholding information so as not to give away what lies ahead? I believe I’d offer little tips, like “Whatever you do, do NOT die your hair purple in 8th grade. Trust me, it will take forever for it to get out”, and “Don’t worry about those selfish blonde girls who claim to be your friends. Their behavior is no reflection of you, and in the end, you will find true friends who like your quirky humor and quiet demeanor”, and “Spend as much time as possible outside. Run around in that big backyard of yours and watch the clouds pass. You will feel more at peace in that moment than at any other time.”
The last thing I would tell myself is to not run away from carrot cake, that strangely orange-tinted cake that is present at all holiday buffet tables. I know it sounds like death (Carrots? In a cake?) but trust me, you will like it. The cake tastes like sugar and spice perfectly melded together. And don’t forget about that cream cheese frosting. Oh, heavens. I know you hate buttercream frosting, especially the chalky variety (and yes, you will get frowned upon when you peel off the frosting at birthday parties, but who cares). I promise, the cream cheese frosting will triumphant over any other buttercream frosting you have tasted.
When I made this carrot tea cake, I thought about all the times I shied away from carrot cake as a kid. It looked oily and grease, with carrot strings popping out and globs of white frosting piled high. This cake often ended up at all family potlucks, church gatherings, and baby showers. It was the universal cake, and was often let untouched. No wonder I ran from it. I tended to favor the fruit trifles or overbaked brownies (which were pretty good with a dollop of ice cream).
But this cake, this cake is definitely not the ones from my past. I originally used a Martha Stewart recipe and adapted it to fit my taste. Made from whole wheat and all purpose flour, it is balanced with just enough whole grains and sweetness to make it a favorite this fall. Because of it’s reduced sugar content, this tea cake would be a good dish to be served at brunch or a weekend breakfast. What makes this cake on of my favorites it the cream cheese frosting. Again, I kept the sugar content down because the last thing I want is for a sugar spike at 9am in the morning. Instead of the usual powdered sugar, I opted for my favorite sweetener, honey. I used 5 tablespoons, but you could increase/decrease according to your taste. I also used reduced fat cream cheese in an effort to help my heart work a little cleaner, but use the real stuff if you prefer.
If you are looking for that decadent slab of cake that sends your tastebuds in to a craze, you won’t find it here. Actually, if that is the type of cake you want, check my post regarding carrot cake. I’m sure that will work for you. Like the name suggests, this would be a nice cake for afternoon tea. Its subtle flavor and slightly nutty bite will keep you coming back for more.
● 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
● 3/4 cup all-purpose flour (spooned and leveled), plus more for pan
● 1/2 cup whole wheat flour
● 1 tsp. baking powder
● 1/2 tsp. baking soda
● 1/2 tsp. salt
● 1/2 tsp. ground cinnamon
● 1/2 cup packed dark-brown sugar
● 2 large eggs
● 1/2 tsp. pure vanilla extract
● 1 cup packed grated carrots (from about 2 carrots)
● 1 bar (8 ounces) reduced fat cream cheese, room temperature
● 5 tbsp honey
● 1/2 tsp pure vanilla extract
For the cake:
Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon; set aside.
Using an electric mixer, beat the butter and brown sugar until light and fluffy, about two minutes. Beat in eggs one at a time, until each one is combined. Add one teaspoon of vanilla. Beat in grated carrots.
With the mixer on low, add the flour mixture in thirds, wiping down the sides of the bowl after each addition. Do not overmix. Transfer the cake batter in to the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in pan for 10 minutes. Carefully, turn cake out onto a wire rack, and let cool completely.
For the frosting:
Beat the cream cheese, and 1/2 teaspoon vanilla for 5 minutes or until fluffy. Spread the frosting on top of the cooled cake, and serve at room temperature.
Wrapped in an airtight container, the cake can be kept for three to four days.