Name of Chef: Tom Tarle

Family Members: Cynthia Tarle (wife), Dillon (10), Candace (7), Camille (3), Courtney (1)

Community of Residence: Seaside Estates

Hobbies/Interests: Baking, Little League Baseball, Cub Scouts, Golf, Football, Snorkeling, Sailing, Travel

Favorite Local Activity: Going to the local beaches with the family; Little League Baseball and Cub Scouts

About the Recipe: This homemade carrot cake recipe has been handed down through the Tarle family for at least three generations and is a family favorite. Most of the family members make a special request for this particular cake, above all others, for their birthdays – even the kids, especially their son, Dillon.

ACynthia and Tom Tarlebout the Chef: Tom Tarle is married to Cynthia Tarle and together they have four children under the age of 10. Their family lives an extremely active lifestyle, where they enjoy the challenge of successfully juggling work and home. Tom works with Cynthia as the Office Manager of her law firm, Tarle, Law, P.C., located right in Carlsbad, as well as its multi-state office situated in Austin, TX. Tarle Law is engaged in all aspects of civil litigation, specializing in general liability and construction litigation defense. Tom, a native of San Diego, was thrilled to finally move back to Southern California with the family last summer after living in Austin for the past three years. While Cynthia still travels as Managing Director back and forth between the two offices of Tarle Law, they are loving finally being back home in the Sunshine State near family and friends.

 

 

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2 cups  flour
2 tsp. 
baking powder
1 tsp. 
salt
1½  tsp. 
baking soda
2 tsp. 
cinnamon
2 cups 
sugar
1½ cups 
vegetable oil
eggs
2 cups 
finely grated carrots
½ cup 
chopped walnuts (or pecans if you prefer)
8 oz. 
chopped; drained pineapple

 

FOR FROSTING

8 oz.  package softened cream cheese
¼ cup  butter, softened (room temperature)
1 lb.  powdered sugar
1 tsp.  vanilla

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  1. Preheat oven to 350◦ F.
  2. Butter and flour two 9 inch round cake pans.
  3. In a bowl, whisk together the following dry ingredients: 2 cups flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 ½ teaspoons baking soda; 2 teaspoons cinnamon.
  4. In a separate small bowl, whisk together 1 ½ cups vegetable oil and 4 eggs.
  5. After whisking, add vegetable oil and egg mixture to the dry ingredient mixture.
  6. After combining vegetable oil and egg mixture with dry ingredient mixture, add in 2 cups sugar and mix well.
  7. Fold in ½ cup chopped walnuts, 8 oz. chopped; drained pineapple; and 2 cups finely grated carrots.
  8. Transfer batter to the two prepared 9 inch round pans.
  9. Bake for 45 to 50 minutes, until a toothpick in center comes out clean.
  10. Let cool until easy to handle and then turn out onto a cake rack.

FOR FROSTING

  1. In a bowl, combine 8 oz. package softened cream cheese; ¼ cup butter, softened; 1 lb. powdered sugar; and 1 teaspoon vanilla.
  2. Using stand mixer or hand held mixer, beat until well combined and fluffy.
  3. Once the cakes are completely cool, frost between the two cake layers and assemble and then complete cake frosting as desired.
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