I noticed a local blog friend,
Dutchess, was having problems with her carrot cake recipe over the weekend. While I don’t have pictures to share of my scrumptious carrot cake…I am going to share the recipe.
This comes from one of my absolute favorite cookbooks ever ~
Cooking from Quilt Country (Hearty Recipes from Amish & Mennonite Kitchens) by Marcia Adams. I remember watching her on PBS when I was in high school and found my copy of her cookbook in a discount bookstore and I’ll never ever never in a million years give it up.
Ok…now on to the carrot cake recipe. I’ve tweaked it a bit so I’ll give you the recipe as written and then in () give you my additions.
This wonderfully moist carrot cake appears at every Amish gathering, including weddings, and at lots of Mennonite functions, too. The frosted cake freezes very well.
2 C. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
here is where I add (2 tsp. cinnamon, 1 tsp. mace, 1 tsp. nutmeg)
1-1/4 C. vegetable oil
2 C. granulated sugar
1 tsp. vanilla (2 tsp. vanilla ~ love pure vanilla)
3 C. finely shredded carrots (4 C. shredded carrots)
1 C. chopped pecans, medium fine (I add about 2 cups…LOVE pecans!)
CREAM CHEESE FROSTING:
1 8-oz package of cream cheese, softened
1/2 C. butter, softened (NO SUBSITUTES!)
1 Pound confectioners’ sugar
1 tsp vanilla
Speck of salt
1/2 C. coarsely chopped pecans (1 C. pecans)
Preheat oven to 325F. In a large mixer bowl, combine the flour and the next 4 ingredients. In another large mixer bowl, combine oil, sugar, vanilla and blend. Add the eggs, 1 at a time, mix well. Quickly mix in the carrots and nuts. Pour this mixture over the flour mixture and combine gently. Pour batter into an oiled 9×13 inch cake pan (I now use the flour/oil spray..I think it’s Pam) and bake for approximately 45-55 minutes, or until the top springs back when touched lightly with your finger, and it begins to shrink away from the sides of the pan. Let cool completely.
In a large mixer bowl, whip cream cheese and butter for frosting until well blended. Gradually add the powdered sugar, then vanilla and salt. Beat well. Spread the cream cheese frosting on the cooled cake and sprinkle with pecans.
Note: Because of the cream cheese in the frosting, the cake should be refrigerated, but the flavor will be better if you bring it to room temperature before serving.