Well, it’s Sunday afternoon – and since there’s no football, baseball, basketball nor golf on TV (except for old games) you might spend the time making a carrot cake for two! Here’s the recipe which is half the Epicurious carrot/orange/raisin cake I’ve been making for decades!
Heat oven to 325. In a mixing bowl, add 3/4 vegetable oil, 1/2 cup packed golden brown sugar, 1/2 cup sugar, 2 large eggs and mix together (I used a portable hand mixer.)
Add 1/2 to 1/3 cup of Navel orange (half an orange) and 1 Tablespoon grated orange peel (same half.)
Then, add 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, salt. Hand grate fresh carrots on large holes side of box grater. 1 and 1/2 cups of grated carrots, and 1/2 cup golden raisins. (FYI, I’ve tried grating the carrots on the Cuisinart, but the carrots become too small and heavy so it sinks to the bottom of the cake, rather than being suspended in the cake batter.)
Bake for about 55 minutes in a square baking pan (see? it’s just for 2-3 people!)
To make quick cream cheese frosting; beat room temp cream cheese and half stick room temp butter – add orange juice (the other half) and zest (ditto) plus some confectioners sugar to your taste. We like it with very little sugar.
When cake has cooled, frost the cake and enjoy it all by yourselves tonight while watching something good on TV or listening to music. ENJOY! Will add a photo of the baked cake when it’s ready! Meanwhile, here’s one with the batter ready to go in the oven.