Passion Cake

For my most recent entertaining escapade, I had my in-laws over for lunch.

This was the star of the table, at least as far as our meal was concerned.

Dessert was another story.  A story about passion.

My sister-in-law took one quick look and this cake and asked, “Is is passion cake?”

“Ummmmmm….It’s carrot cake.”

Turns out, passion cake is what they call carrot cake on the other side of the pond.  Who knew?  (Nigella knew.)

This passion cake has always been called carrot cake.  And “always” is a long time in this case, as this passion cake is one of those family recipes I say I never have, when really, I do have just a couple.  My aunt gave me this recipe ages ago, but until Saturday, I had never made it.  I made the completely foolish mistake of trying another recipe once, and that was funny.  Why would you mess with a family classic?  Honestly, no matter how much experience I gain in the kitchen it’s amazing the rookie mistakes I still make.

I may officially switch the name to passion cake, however.  Shouldn’t affect the final product.

To make a 2-layer carrot cake, you will need:

• 2 C shredded carrots (this was from about 6 or 7, straight through the food processor)
• 1 1/2 C flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. allspice
• 1 tsp. nutmeg
• 1/2 tsp. salt
• 3 eggs, separated
• 1 C canola oil
• 1 1/2 C sugar

For cream cheese frosting:

• 2, 8 oz. package cream cheese, at room temperature
• 1 stick unsalted butter, at room temperature
• 1 lb. powdered sugar
• 1 tsp. vanilla
• 1/4 tsp. salt

Preheat oven to 350 degrees.  Grease and flour two 8 or 9-inch cake pans.  Stir flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt together in a small bowl.  Whisk egg yolks in large mixing bowl.  Add carrots, oil, and sugar, and whisk till combined.  Stir in flour mixture until just combined.  Beat egg whites till they hold soft peaks and fold into other ingredients.  Pour half mixture into each prepared pan and bake 20-25 minutes, until tester in center comes out clean.

Let cakes cool at least 10 minutes before inverting to remove from pans.  Let cool completely before frosting.

To make frosting, cream cream cheese and butter together till smooth, 3-5 minutes.  Slowly incorporate sugar.  When it looks like the mixture cannot hold any more sugar, beat in vanilla and salt.  Finish adding sugar, and beat till smooth.  Frost cake, and garnish with pecan halves, if desired.