Brenda’s Carrot Cake Recipe

My mom, Brenda, is good at many things. In the domestic skills category, she get’s high marks for her ability to hem pants, make pasta, and make a kick-ass carrot cake. When I think about her baking this is the quintessential cake, out of all the countless things she’s baked with love for me and others. Here’s her recipe for a classic carrot cake, which in her opinion should only be served with homemade cream-cheese frosting. Its origin is shrouded in mystery, we follow directions on a shred of newspaper cut from some long ago article or paper. I don’t know where it came from but it’s very good and easy to make.



Preheat your oven to 350 degrees F. Grease your pans and then lightly coat them with flour. The baking times for 2 round pans are 30-35 minutes, and 45 minutes for a rectangular 9X13 pan.

Cake

  • 2 Bowls (1 M., 1 L.)
  • 2 C. Flour
  • 2 C. Sugar
  • 2 tsp. Baking powder
  • 2 tsp. Baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. Ground nutmeg
  • 1 tsp. Salt
  • 4 Eggs
  • 1 1/2 C. Vegetable oil
  • 3 C. Shredded carrot
  • 1 C. Chopped nuts*
  • 1/2 C. Raisins*
*Raisins are disgusting and don’t belong in cakes. Strong words, I know my feelings aren’t going to attract job offers from the raisin industry but I just don’t like them. If you do power to you. Also, my mom’s recipe calls for pecans and I prefer walnuts, but both work well.
In a medium bowl combine the dry ingredients, sifting or whisking them until well mixed. In the large bowl, beat eggs lightly and add oil. Slowly add the dry ingredients to the wet ingrediants. Once the batter is well mixed and without lumps, stir to add the carrots and nuts.

Frosting

  • 1 Package Cream Cheese
  • 2 C. Powdered sugar
  • 1 stick (1/2 C.) Unsalted butter
  • 2 tsp. Vanilla extract
In a large bowl combine room temperature butter and cream cheese using an electric mixer. Next, add vanilla and slowly stir in the powdered sugar, mixing it until creamy and smooth.

 

 

 

 

 

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