Wednesday, October 7, 2015

Carrot Cake

My mom's birthday was earlier this week, and as always, she requested carrot cake. This is the recipe we've been using for years and years, developed to perfection.

Batter full of chunks.
My dad and I adapted it from The Fannie Farmer Cookbook, and have been working to perfect it for the last I-don't-even-know-how-many years, which has been hard since neither of us actually like this cake.

And now, here it is. It's moist, it's chunky. I frost it with cream cheese frosting because that's what my mama likes. Do what you wish, but that's how we do it 'round here.

Carrot Cake
adapted from The Fannie Farmer Cookbook
1 1/2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp allspice
1 tsp cloves
1/2 tsp nutmeg
3/4 cup vegetable oil
3 eggs
3 cups shredded carrot
1 cup golden raisins
6 oz walnuts, chopped

8 oz cream cheese, at room temperature
1/4 cup butter, softened
2 cups confectioner's sugar
1 tsp vanilla

  1. Stir together dry cake ingredients.
  2. Blend in oil.
  3. Add eggs one at a time.
  4. Stir in all other cake ingredients.
  5. Pour into two 9-inch round cake pans. Bake at 350 for 40 minutes.
  6. For frosting, blend together all ingredients until smooth.
  7. After cake has cooled, frost and serve.

Happy birthday Mom!

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