Carrot Heaven

08/2003

We’ve all heard about Shirley MacLaine’s past lives. Well, now you’re going to hear about mine.

Two hundred years ago, I was a young girl on the prairie in what is now known as middle America. I ran barefoot through the meadow. I twirled and danced in the hot summer sunshine. I had a mad crush on a farm boy who, curiously, looked strikingly like Chef Paul.

One day, I grabbed a plump bunch of fresh carrots, held them high in the air and proclaimed, “I can make cake.” That’s right, I invented the modern day carrot cake.

No doubt, it was the handsome farm boy down the road who served as my inspiration. He munched carrots as he fed his horses and finished his chores. I figured if he liked carrots, I’d give him carrots. I’d give him carrots like he’d never had carrots. I’d give him carrots like he’d never seen carrots. I’d give him carrots like he never imagined carrots could be. I’d take him to Carrot Heaven and back. And I did.

So if you’ve got your eye on a farm boy of your very own, try this tonight:

Carrot Heaven

blend
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
dash salt
3 cups shredded carrots
1 1/4 cup vegetable oil
4 eggs
8 oz. drained crushed pineapple

Bake at 350 for 30-40 minutes or until done. Cool completely. Ice when cooled.

Icing
Cream together, 8 oz. cream cheese, 1 stick butter, 16 oz. powdered sugar, vanilla to taste and a splash of citrus juice.

Hint: Double the icing and get creative with the leftovers.

Your farm boy will love it. So, I wasn’t royal in my past life, I was rural. MacLaine’s got nothing on me. I invented carrot cake. Enjoy it tonight, and tomorrow night, and the next night…with or without the farm boy but preferably, with.