Food writing, storytelling, and everything they entail are the way to my heart/mouth! Hang out to hear some of my favorites, a reality check in feeding kids, and sharing an essay (and recipe!) of my own. Recipe: 2 cups cake flour  1 cup granulated sugar 1 cup dark brown sugar, packed 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoon cinnamon 1/4 teaspoon nutmeg  1/2 teaspoon salt  4 large eggs, room temperature 1 1/2 cups canola oil 2 teaspoons vanilla 3 cups grated carrot (approximately 13 medium sized carrots) 3/4 cup raisins 1/2 cup walnuts  Preheat oven to 350. Spray 2, 9 inch cake pans with cooking spray and set aside. In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt until thoroughly combined. In a separate bowl, whisk eggs, vanilla and oil together until smooth, about 1-2 minutes. Gradually pour oil and egg mixture into flour mixture until combined. Mix in carrots, raisins and nuts, pour into cake pans. Bake for 30-35 minutes. Allow to cool in pans on a wire rack for 5 minutes before turning out onto racks to complete cooling.  Cream Cheese Frosting 12 ounces cream cheese (I prefer Philadelphia), room temperature  1 1/2 sticks unsalted butter, room temperature  3 cups confectioners sugar 1 teaspoon vanilla 1/2 Tablespoon fresh lemon juice Using an electric mixer, beat butter and cream cheese until fully combined and smooth, about two minutes. Slowly add in sugar, scraping down the sides with a spatula as needed. Once fully combined, add vanilla and lemon juice, increase the speed and whisk for an additional 3 minutes. .  Do not frost your cake until completely cooled.