There are taller than you, taller.
There are purer than you, purer.
There are lovelier than you, lovelier.
But you are the queen.
Carrot Cake with Cream Cheese
adapted from Sarabeth’s Bakery: From My Hands to Yours and America’s Test Kitchen Cookbook 2011
1 cup whole wheat flour, plus a little more for the pan
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup sugar
2/3 cup vegetable oil [or olive oil] 2 large eggs
1 1/2 cups shredded carrots (use the large holes on a box grater)
1/2 cup sour cream
1 cup pecans, toasted and chopped
cream cheese filling
6 ounces cream cheese, soft
1 tablespoon maple syrup
1/2 teaspoon vanilla