When I asked my daughter what cake she wanted for her birthday, she said carrot cake. Right then, I knew which one that I wanted to bake. It is the carrot cake that my mom used to make a lot for the holidays. I remember helping her when I was young and now I am enjoying teaching my kids how to bake the cake.
I have a lot of wonderful memories standing next to my mom, dad and grandma, as they cooked and baked for the family and for others. The carrot cake is a cake that my mom would make for Thanksgiving or for Easter. She really didn’t bake cakes or pies much, so that is why I remember this one a lot. I am so glad that I had the chance to learn how to cook and bake, from her. My mom has Alzheimer’s now and isn’t able to cook or bake like she used to. These memories are good for me to remember the fun days that we had together. While she is still the same person, the disease has taken so much from her and from us.
I thought I would share with y’all the recipe that she used. I do not know where she got the recipe though. I just remember seeing it in the cookbook that she and other school bus drivers put together in the county where we lived. It is also my favorite cookbook to use. The frosting that I made for it, was the best that I have ever made. My only problem with it? I didn’t make enough! So definitely double this recipe if you make three 9-inch pans of carrot cake! Now on to the recipe!
Carrot Cake
2 cups cake flour 1 tsp. salt
2 cups sugar 4 eggs
1 tsp. baking soda 1 cup vegetable oil
2 tsp. cinnamon (I use pumpkin spice) 3 cups grated carrots (I used 4 cups)
Preheat oven to 300 degrees. Grease and flour the bottom of three 9- inch pans (or you can cut parchment paper down in the bottom of the pan). Sift together the dry ingredients; set aside. In a bowl, mix the vegetable oil and eggs together until mixed well. Add in the dry ingredients and then mix until it is well combined. Then stir in the carrots. Pour the batter evenly into the pans. Place the pans in the heated oven and let bake for 20-25 minutes. Oven times could vary.
Cream Cheese Frosting
8 oz. cream cheese, softened 2 tsp. vanilla extract
1 stick of butter, softened 16 ounces of powdered sugar
milk (this amount will vary) 1 cup pecans, chopped finely
Beat the softened cream cheese and butter together, until smooth. Add the vanilla extract and mix well. Add the powdered sugar and beat until light and fluffy, if it seems too thick, add a little milk, until you get the consistency that you need to spread evenly. This is just something that you will need to judge for yourself. Then just spread on the layers and cake. The pecans is to put on top of the cake or side of the cake. You can even leave the pecans off.
Carrot Cake with Cream Cheese Frosting.
(I have never claimed to be a cake decorator. This cake isn’t pretty, but it sure was delicious!!)
Do you have any favorite memories of being in the kitchen with a loved one? What is your favorite dessert or dish? I would love for you to share your memories with me!
