For dinner, we had Asparagus to welcome springtime, Kale and Sweet Potatoes for the winter that's now over, and a Lemon and Sage Roast Chicken, seasoned with plenty of good company.
And women in belted dresses. We've known our special guests, M and J, for 13 years, and it turns out that, even after living apart since 2006, E and M have very similar habits of dressing.
Carrot Cake for Paul, adapted by Kate Ramos from Chow.com
INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 teaspoons baking powder
2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon kosher salt
4 large eggs, at room temperature
2 cups granulated sugar
1 cup vegetable oil
1/3 cup well-shaken low-fat buttermilk
1 teaspoon vanilla extract
2 pounds carrots, grated on the large holes of a box grater about 6 cups
1 cup raisins, toasted and finely chopped
Cream Cheese Frosting
1. Heat the oven to 350°F and arrange the rack in the middle. Coat two 8-inch cake pans with butter and flour, and tap out any excess flour. Set aside.
2. Grate 2 lbs of carrots (that's about 17 carrots worth at our house)
2. Combine flour, baking powder, cardamom, cinnamon, baking soda, ginger, and salt in a large bowl, and whisk to aerate and break up any lumps. Set aside.
3. Combine eggs, sugar, oil, buttermilk, and vanilla in a large bowl, and whisk until eggs are broken up and mixture is thoroughly combined. Using a rubber spatula, fold in flour mixture until just combined. Fold in carrots and walnuts until evenly mixed.
4. Divide batter evenly between the prepared pans. Bake until a cake tester inserted in the center comes out clean, about 50 to 60 minutes.
5. Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.
6. Frost as you please. Enjoy!
Walking off the feast on our first really hot day. It was about 90.
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