Carrot Cake

Carrot Cake

by Julie
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Love it or hate it, carrot cake is here to stay.  And this one’s got a special place in my heart.  Why not give it a try for National Carrot Cake Day on February 3?

Years ago, I came across a neighborhood cookbook that featured this Carrot Cake recipe.  Once I tried it, I knew I was in love.  This was going to be my go-to Carrot Cake recipe!  And then….tragedy struck.  I accidentally dejunked the cookbook without transcribing the recipe first.

Okay, I might be acting a little over dramatic but it was really sad, y’all.

I’ve lamented over that lost recipe all this time.  Then one day, very recently, I mentioned it to my niece, who happens to know someone in that original neighborhood.  I only half-seriously said, “Oh, hey, see if she has the cookbook with the blue cover from the neighborhood so I can get that carrot cake recipe I love!”

A few hours later, I had photos of the recipe from the actual cookbook! Y’all, I was so happy! And, since my 50th birthday was just weeks away, I decided I would make myself my very favorite cake.  Carrot Cake.  And it did not disappoint!  Incidentally, the Hungarian Mushroom Soup I made for my birthday dinner also did not disappoint.  Just sayin’.

A Few Words About the Recipe

Make sure that you grease and flour the pans really well because these cake layers are pretty heavy and dense; you don’t want to lose any pieces turning them over!  Also–and this is a trick that I totally forgot about–toss your raisins in a little flour before adding them to the cake batter.  This should keep them from sinking to the bottom of the pans, as you can see mine did on the bottom layer especially.

Nuts are optional.  I would have added them in (pecans, please) but I was completely out!  Thanks to a Sam’s Club run, I am now fully stocked.  You could also use walnuts.

As for the crushed pineapple…make sure you drain it first.  Then measure out the 1/2 cup of actual pineapple.

For the frosting, I usually go by the amounts listed, but then add more powdered sugar and milk (just a little milk at a time) to reach the consistency, flavor, and amount I want to have.  But you do you.

Carrot Cake

Dense, moist, and rich....this carrot cake is sure to please! The flavors of this old-fashioned recipe come together in one delicious dessert.
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Ingredients
  • 1 ½ cup vegetable oil
  • 2 cups sugar
  • 3 eggs
  • 2 tsp. vanilla.
  • 2 cups all-purpose flour
  • 2 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 cups shredded carrots
  • 1 cup chopped pecans (optional)
  • ½ cup crushed pineapple
  • ½ cup raisins
  • For the frosting
  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 8 ounces pow
  • Milk to thin to desired consistency
Directions
Step 1
Preheat oven to 350 degrees. Generously grease and flour two 8” round baking pans.
Step 2
In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla.
Step 3
In a small mixing bowl, sift together the flour, cinnamon, baking soda, and salt. Add this to the wet ingredients and blend thoroughly.
Step 4
Stir in the carrots, nuts, pineapple, and raisins and fold to combine well.
Step 5
Divide the batter equally between the two pans and bake for one hour or until a toothpick inserted in the center of the pan comes out with just a couple of crumbs on it.
Step 6
Cool for 10 minutes in the pans.
Step 7
Place an upside-down cooling rack on top of each pan. With one hand on top and one hand underneath, carefully flip the pan over and coax the cake layer out of the pan to cool completely.
Step 8
Frost when the cake is completely cool.
Step 9
To Make the Frosting
Step 10
Combine the cream cheese and butter and beat until smooth. Add the powdered sugar and vanilla. Blend well.
Step 11
At this point, continue to add additional powdered sugar, if desired, thinning with a Tablespoon of milk at a time to reach spreading consistency.

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