Walk by Hello: Adam

01 May 2012

Adam

He's five today. My little man. Our family dreamer. Sitting there with a faraway gaze, building worlds unseen. Our little colicky, always needing to be held, unable to sleep without clutching a lock of my hair baby has grown into a beautiful, kind hearted little boy. Quick to find the humor in a situation, running everywhere ("Look at me Mom, can you believe how fast I am?") Intuitively he understands deeper meanings, unspoken things. Instinctively he "gets" music, it invades his soul. My little brown eyed boy is becoming just that..a boy. No longer my little tagalong he has grown. And I couldn't be happier. Happy Birthday Adam! Cannot wait to see what wonderful adventures await you my little friend!

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Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.