What’s Up, Doc?

When I think Carrot Cake, I think Bugs Bunny. When I think Bugs Bunny, I think What’s Up Doc? And that brings me back to San Francisco a very long time ago.

Not just the city by the bay, but in particular the Hilton Hotel in Union Square. The hotel was used in the Barbara Streisand-Ryan O’Neal romantic comedy What’s Up Doc back in 1972. The same year of the film’s release, my Aunt had a two-day lay over in San Francisco and was staying at that very hotel. Naturally my cousins and I came with our parents for a visit. Three love-struck teenagers rode the elevator up and down, searching every floor for the corridor used in the movie. While the exterior of the hotel and lobby were used in the film, all the interior shots, including the elevators, rooms and hallways were sound stages on the Warner Brothers Burbank lot in LA. That explains why we never found the floor we were searching for. Hey, what did we know about the magic of Hollywood? At lease we got the exterior right.

Today is National Carrot Cake Day. Hubby loves carrot cake, but not the cream cheese frosting that normally covers most cakes. I decided to bake one for him, with a thin layer of my butter cream frosting. I think it came out pretty darn good. Better yet, so did my guys. And that’s all the reward I need.

Triple Layer Pecan Carrot Cake
Carrot Cake
6 Eggs
1/4 cup Butter
6 peeled Carrots
1 cup Pecans
1/2 cup Milk
1-1/4 cups Water
1/3 cup Vegetable Oil
3 teaspoons Cinnamon
1 teaspoon Nutmeg
2 boxes Yellow Cake Mix

Allow eggs to come to room temperature. Dice butter, place in a bowl and microwave to melt. Allow butter to cool to room temperature. Peel and shred carrots, chop pecans. Set aside.

Heat oven to 325-degrees. Grease and flour three 9-inch round cake pans. Set aside.

In the bowl of a stand mixer fitted with a paddle stir together the milk, water, butter, oil and eggs until well incorporated. Add cake mix, cinnamon and nutmeg. Blend on low speed for 30 seconds. Increase speed to medium and beat batter for 2 minutes.

Fold in the shredded carrots and chopped pecans. Divide cake batter evenly into the prepared cake pans. Bake in the heated oven for 25 minutes or until a cake tester inserted into the center of a cake comes out clean.

Cool cakes in the pans on a wire rack for 10 minutes. Invert cake layers onto the wire racks, cool completely, about 45 minutes or so.

While the cakes cool, make the butter frosting.

Naked Spice Butter Frosting
12 tablespoons Butter
5-1/2 cups Powdered Sugar
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 teaspoon Vanilla Extract
4 tablespoon Heavy Cream

Let butter soften. Sift powdered sugar.

Cream butter in the bowl of a stand mixer, about 90 seconds. Whip in the cinnamon and nutmeg. Gradually add powder sugar, beating until smooth. Stop to scrape down the sides of the bowl as needed. Add Vanilla extract, whip for a few seconds. Add heavy cream 1 tablespoon at a time until frosting is light, fluffy and of a spreadable consistence.

Finishing Touches
2 tablespoon Butter
2 tablespoons Brown Sugar
1/2 cup Pecans

Melt butter with brown sugar in a skillet over medium-low heat. Coarsely chop pecans, add to the skillet.

Stir to coat, let simmer over low heat for about 5 minutes. Remove pecans with a slotted spoon, spread out on a piece of parchment paper to cool.

Using a serrated knife, trim domes from the tops of the cakes to create even flat layers. Place the first cake layer on a cake plate, cut side down. Spread the buttercream frosting over the top of the cake, leaving the side unfrosted.

Place the second layer of cake, cut side down, over the first. Spread frosting over the top of the cake. Place the final layer of cake on top of the second layer cut side down. Spread frosting generously over the top.

Spread a thin layer of frosting down the sides of the cake, allowing the cake to peak out through the frosting for a “naked” appearance.

With a spoon, press candied pecans along the bottom of the frosted cake, pressing in to adhere. If any pecans remain, sprinkle over the top.

Optional Garnish
1 small Carrot
1 tablespoon Sugar
1-1/2 tablespoons Water
Parsley Sprigs

Peel carrot. Slice long paper-thin strips from the carrot. Place in a microwave safe bowl. Sprinkle with sugar, drizzle with water. Stir to mix.

Microwave for 30 seconds. Remove carrot strips, lay out on parchment paper creating 3 lines of slightly overlapping strips of carrots. Working with one line at a time, roll to create a rose. Drape a few more pieces of carrot around the outside for additional petals. Let dry.

For a touch of green, snip a few parsley springs to add to the Carrot roses. This are strictly for show, not to be eaten with the cake.

Slice and enjoy.

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Once I said in my anguish,
“I am cut off from your sight”
Yet You heard the sound of my pleading
When I cried out to You