Recently I upgraded my cable TV and am now exploring the "extras."

I've binged Johnny Carson's Late Show, early episodes of America's Test Kitchen and Milk Street.

Now, I'm hooked on Perry Mason.

Based on Erle Stanley Gardner's books, Perry Mason ran 10 years, starting in 1957.

Mostly I enjoy reliving the streets and towns of Southern California in the '50s and '60s. Wardrobes, scenes, habits and atmosphere are authentic and recognizable.

An era I remember well, it took me from high school student to married mom. Unfortunately, most of those years were spent in the land of two, sometimes three television stations.

Santa Ynez Valley TV, pre-cable days, programs aired from Santa Barbara (KEYT for NBC), Santa Maria (KCOY mostly CBS), and if the atmosphere cooperated, San Luis Obispo (KSBY for ABC) -- not much to choose from. Cable didn't arrive until the late '60s.

Back to Perry Mason. What is most surprising is the smoking. ALL the characters appear to be chain smokers. Every desk, coffee and restaurant table have ash trays.

Cigarette boxes are rampant. When a client enters Mason's office, the offer of a cigarette precedes all other dialog.

I had forgotten how prevalent smoking was, and I for one am quite happy it's mostly behind us now.

These shows are a virtual trip down memory lane and that got me to thinking about '50s foods.

With Valentine's Day next week, I decided to check out desserts from the 1950s. Most of what I found sounded familiar.

Almost all contained either maraschino cherries, Jell-O and canned fruit. About the only fresh fruit used were bananas; not many of those desserts are popular today.

One recipe that definitely caught my eye, named "carrot sheet cake," is baked in what passes as a sheet pan, 10 x 15 by 1-inch. This can easily be baked in a 9 x 18-inch baking dish.

For a Valentine's treat, I recommend the following. It's easy, filled with carrots, pineapple and nuts with a delicious cream cheese frosting.

By the way, about nuts: Whenever baking or cooking for someone new, be sure to check for nut allergies beforehand.

CARROT CAKE

2 cups sugar

1 cup oil

3 eggs

1 cup crushed pineapple, well drained

2 cups grated carrots

2 cups flour

1 teaspoon soda

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1 teaspoon salt

1 teaspoon baking powder

3/4 teaspoon cinnamon

1/4 teaspoon fresh grated nutmeg

1 cup chopped walnuts, optional

1 cup shredded or flaked coconut

Beat sugar, oil and eggs well. Add pineapple and grated carrots. Mix dry ingredients and stir into pineapple mixture. Fold in nuts and coconut, mixing until well blended. Pour into a greased 15 x 10 by 1-inch sheet pan. Bake 35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. When completely cool, frost with one of the following, both easy and delicious.

TRADITIONAL CREAM CHEESE FROSTING

1 (8-ounce) package cream cheese, softened

1/2 cup butter

dash salt

2 cups powdered sugar

1 (or more) teaspoon vanilla

1/2 cup chopped toasted walnuts, optional

In the bowl of a stand mixer fitted with paddle, beat cream cheese until smooth. Add butter and mix until well combined and smooth, about one minute. Add powdered sugar and vanilla. Continue beating until fully combined, scrape bowl sides as needed. Frost cake and decorate with chopped nuts if using.

FLUFFY CREAM CHEESE FROSTING

1/2 cup butter, softened

8 ounces cream cheese, softened

1 teaspoon vanilla

1/4 teaspoon salt

4 cups powdered sugar

1 (or more) cup(s) whipping cream

1/2 cup chopped toasted walnuts, optional

Combine butter and cream cheese in bowl of a stand mixer and beat until creamy, well combined and lump free. Add vanilla and salt and stir to combine. With mixer on low, gradually add powdered sugar until completely combined. Slowly add whipping cream and beat until light, fluffy and frosting reaches desired consistency. Top with chopped nuts, if desired.