Cooking From Memory ~ A Recipe Journal


Carrot Cake

The power of suggestion…
 Just this past week I received a card in the mail with a picture of  a carrot cake muffin on the front. Nancy Lee and I looked at it and then at each other and then thought, ‘Wow, that would be tasty!”  A quick perousal of the repitoire of in-house ingredients revealed that we had everything. Everything but the carrots. Oh well, what’s another trip to Byerly’s?
An hour and a half later we were enjoying this magnifiscent delight. Thanks, as always to the Holden Village Kitchen.

Ingredients ~

  • ¾ cups Canola oil
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 eggs
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¾ cups white flour
  • ¼ whole wheat flour
  • 1 ½ cups shredded carrots, grated
  • ¼ cup raisins, optional
  • ¼ cup pecans or walnuts, optional

Ingredients for the Frosting~

  • 4 ounces cream cheese
  • ¼ cup salted butter
  • 1 teaspoon milk
  • ½ teaspoon vanilla
  • 1 ¼ cups powdered sugar

 Method ~

Cream together the oil and the sugars. Add the eggs, salt cinnamon and baking soda. Add the flours until just mixed. Fold in the carrots. Spread in a greased and floured 9×9″ pan. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted into the middle comes out clean. While baking, whip the cream cheese and butter. Add milk, vanilla and powdered sugar. Frost the carrot cake when it is cooled.

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