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.

One Response to 'Carrot Cake'

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  1. scott johnson said,

    love the recipes. I have grabbed a few to put in morgen and kenny’s hope chests. going to make the apple crisp this weekend!!!

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