emotional baking makes me happy

Recently our book club chose The Happy Baker as our selection to read.  We all decided to read the book and then prepare a favorite recipe from the book to share at our next meeting. This cookbook memoir is a collection of recipes that Erin Bolger matched with her personal dating memories.  When reading about her life experiences one will laugh, cry and get hungry. 

Triple Decker Carrot Cake
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1-1/2 cups vegetable oil
4 eggs
2 cups finely grated carrots
1 cup crushed pineapple, drained
1 cups walnuts, chopped
1 cup coconut

Cream Cheese Icing
1/2 cup butter, softened
1-8 oz. package cream cheese, softened
1 teaspoon vanilla extract
5 cups confectioners’ sugar
1/4 cup toasted coconut
CAKE DIRECTIONS:
1.  Preheat oven to 350 degree F.  Grease and flour three 9-inch-round cake pans (I used 8 inch).
2.  In a large mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
3.  Add sugar, oil and eggs; mix together for 3 minutes with a hand mixer.
4.  Stir in carrots, pineapple, chopped nuts and coconut.
5.  Pour into prepared pans.  Bake in preheated oven for 35 minutes or until center is set.
TOASTING COCONUT:  
1.  Spread coconut on baking sheet lined with parchment paper.
2.  Bake at 300 degree F. for about 5 minutes or until coconut is light golden brown.
3.  Stir often.
4.  Cool. 
ICING DIRECTIONS:
1.  Cream together butter and cream cheese.  Add the vanilla.  Stir in confectioners’ sugar.
2.  Spread evenly on the top of the first layer.  Add the second layer, spread evenly on that layer.  Add third layer; spread icing evenly all over cake. 
3.  Sprinkle with toasted coconut.
4.  Refrigerate.


             SOURCE:  Bolger, Erin. “Triple Decker Carrot Cake.” Recipe. The Happy Baker. Ontario: Harlequin Enterprises, 2010. 76-77.