Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison
Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
Yield: 16 slices. For the cake: 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon kosher salt 1½ teaspoons ground cinnamon ½ teaspoon nutmeg ½ teaspoon cardamom 1¼ cups
Yield: 16 slices. For the cake: 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon kosher salt 1½ teaspoons ground cinnamon ½ teaspoon nutmeg ½ teaspoon cardamom 1¼ cups
Yield: 16 slices. For the cake: 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon kosher salt 1½ teaspoons ground cinnamon ½ teaspoon nutmeg ½ teaspoon cardamom 1¼ cups
For the cake: 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon kosher salt 1½ teaspoons ground cinnamon ½ teaspoon nutmeg ½ teaspoon cardamom 1¼ cups vegetable oil 1 cup granulated sugar 1 cup packed dark brown sugar 2 teaspoons vanilla extract 4 large eggs, at room temperature 3 cups carrots, peeled and grated (5 to 6 medium carrots) 1 cup walnuts, coarsely chopped ½ cup golden raisins
For the frosting: 16 ounces cream cheese, at room temperature 2 cups powdered sugar ⅓ cup heavy whipping cream 1 teaspoon vanilla extract Pinch of salt
For the cake: Preheat oven to 350˚. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. Lightly grease the top of the paper.
In a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cardamom until well blended.
In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
Scrape the sides and bottom of the bowl with a rubber spatula. Gradually add the dry ingredients and gently stir. Do not overmix. Fold in the carrots, nuts, and raisins.
Divide the batter between the prepared cake pans. Place pans on the middle oven rack and bake for 35 to 45 minutes or until the tops of the cake layers are lightly browned and a toothpick inserted into the center of the cake comes out clean.
Remove cake pans from oven and allow to cool for 15 minutes. Flip pans onto a cooling rack; cake should release from pan easily. Peel off parchment paper and allow cake to cool completely.
For the frosting: In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, about ¼ cup at a time, until fluffy. Pour in cream, vanilla, and salt. Beat on medium speed for 1 minute. Cover and chill until ready to frost cake.
When the cake layers are completely cool, frost the top of one cake layer. Place the other cake layer on top. Frost the top and sides of the cake using an offset metal spatula.
Western North Carolina is at its most stunning when autumn arrives and the leaves burst into color. Before you head out leaf-peeping this fall, check in weekly to see what colors our experts are seeing at 22 of our favorite mountain spots.
We’ve picked a bushel of North Carolina apples in every form — from pies to pottery to cider — to enjoy from the first perfect, blue-sky day of October through chilly Halloween. That’s one for each day of the month!
