Once upon a time a girl me who was destined to love shopping came down from the mountains to spend precious few weekends with her aunt — called with all the affection in the world — Nanny. Nanny worked downtown and spent her lunch hours shopping at a magical place called Larimer Square in Denver, Colorado. Larimer Square is a little slice of Denver that offers shops with hip Western flair, Old World lights strung across the buildings, at least one all-the-buzz-restaraunt, and a little cafe and gourmet curiosity shop, called The Market at Larimer.
I have loved The Market since I was a kid, stopping for tea and a treat with Nanny. The pastry is festooned with fresh fruit inside and on top, then brushed ever so gently with melted apricot jam for shine. The cake is so, soooooo good that is has earned cult followers like me and appears at events of all kinds, even weddings. I actually laughed at the bride with all the cynicism one can muster for desserts when I learned zucchini cake would rule her wedding day. A few years ago, a Denver newspaper printed the recipe for the Spring Fling cake for all to imitate.
This is my best effort, served to rave reviews for a friend on her birthday who hearts carrot cake. From what she tells me, this was a fun, fantastic alternative to other veggies-hidden-inside cakes. But please be warned, the Spring Fling does not deliver the health benefits of the Deceptively Delicious food-for-kids genre. Why, you ask? Preheat oven to degrees F. Grease and flour two 8-inch cake pans. I use baking spray with great results.
In a separate bowl, whisk together all of the dry ingredients flour, baking soda, baking powder, salt and gradually add the dry ingredients to the wet with the mixer set on low. Increase the speed to medium and mix until the ingredients are well combined. Scrape down the bowl as needed. Pour the batter evenly into the baking pans and bake for 35 to 50 minutes, testing with a toothpick in the center.
Cake is done when the toothpick comes out clean. Cool the finished cake on a rack for 10 minutes, then remove the cake from the pans and allow the cake to cool completely before frosting. Using a standing mixer fitted with the paddle attachment, beat the cream cheese and butter on medium high until creamy and smooth 3 minutes or so.
