Cake for Breakfast

Remember the Bill Cosby routine from his comedy stand-up about feeding his children cake for breakfast?

“Good morn’, Daddy.”

And I said, “What do you want for breakfast!?”  The four-year-old has the ability to see through and find the wrong thing. The child saw through my body what was behind me. She saw the chocolate cake.

She said, “Can I have the chocolate cake?”

And I said, “Chocolate cake, where?”

She said, “Chocolate cake behind you.”

And I looked… and there was chocolate cake! The child wanted chocolate cake for breakfast! How ridiculous! And I said… and someone in my brain looked under chocolate cake and saw the ingredients: eggs! Eggs are in chocolate cake! And milk! Oh goody! And wheat! That’s nutrition!

“Chocolate cake coming up.” Sliced it for her and served it.

Eggs, milk, and wheat in the chocolate cake. And…I didn’t have to cook. And the other four came downstairs. And when they came downstairs…they saw the four-year-old eating chocolate cake.

And they said, “Dad! Where did she get the chocolate cake?” And they went to the child and said, “How did you get chocolate cake?”

She said, “Dad give me chocolate cake!” And they looked at me and said, “Father… could we have chocolate cake?”

And their father said, “Chocolate cake coming up!!”

And five children sat at breakfast and the morning music was playing and they were eating chocolate cake and singing songs to me: “Dad is great! Give us the chocolate cake!”

Well, I’ve been replaying that in my mind this week.  You see I made a carrot cake for Easter dinner, and I just love leftover carrot cake for breakfast.  I mean, it has carrots, and eggs, and wheat…that’s nutrition!

Carrot Cake with Cream Cheese Frosting
Makes one 9 x 13-inch sheet cake

1 cup pecans
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1 cup canola oil
1/2 cup buttermilk
2 tsp vanilla extract
4 eggs
1 cup granulated sugar
1 cup brown sugar
1 lb carrots, peeled and coarsely shredded

2 sticks unsalted butter, softened
2 8-oz packages cream cheese, softened
1 1/2 – 2 cups confectioners’ sugar

To make cake:  Preheat oven to 325 degrees F.  Grease and flour 9 x 13-inch cake pan.

Spread the pecans on a baking sheet and toast for 7 to 8 minutes, or until fragrant.  Cool and chop pecans.

In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

In a separate bowl, whisk together oil, buttermilk, and vanilla.

In the bowl of your electric mixer, beat the eggs and sugars at high speed until well blended, maybe 3 – 5 minutes.

Beat in the liquid ingredients.

Beat in the dry ingredients just until moistened.

Stir in carrots and pecans.

Pour batter into prepared pan.  Bake for 50 to 60 minutes or until golden and springy to touch.  Let cake cool on wire rack for about 30 minutes then remove from pan and let cool completely.

To make frosting: Using an electric mixer, beat the butter and cream cheese at high speed until light.

Add about 1 1/2 cups of confectioners’ sugar and beat at low speed until incorporated.  Add more confectioners’ sugar if needed.  Increase the speed to high and beat until light and fluffy.

Frost cake and refrigerate for at least 4 hours or up to 3 days.

The flavors of this moist cake improve with time, so it is actually better to bake and frost the cake in advance.  The cake is best served slightly chilled or at room temperature.

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