Carrot Cake, The Best EVER!

By -
         My Mom makes the best carrot cake ever!  I grew up thinking that all carrot cake was just like hers, but I soon found that most have a lot more than carrots in them. :-)  I don't care for pineapple or raisins in carrot cake, and this recipe doesn't have it.  Perfect.

I think this cake has accompanied almost every Thanksgiving dinner (along with the assortment of pies and other desserts on the buffet) Mom hosts.   I'm not sure where she found the recipe, but I know she's used it for over 45 years - and I've never seen her have to throw a piece out.

There is not a picture to go with this yet, but my niece asked if I had Grandma's recipe, so I thought this was a terrific time to post it.  I suspect, that she might be wanting to make this for her birthday tomorrow - am I right?   I'll add a picture when I make some next week when we dig the carrots in our garden.

The Best Ever Carrot Cake

2 C. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 C. sugar

Mix together and then add:

3 C. shredded carrot
4 eggs
1/2 C. oil

Mix together very well.  Pour into a greased 9x13 pan.  Bake at 350 degrees for 45 minutes.

Cream Cheese Frosting

1 8oz. package cream cheese, softened
1 C. margarine
1/2 C. chopped walnuts
1/2 C. shredded coconut
1 1/2 tsp. vanilla
3 1/2 C. powdered sugar

Mix well and spread over cooled carrot cake.

Joy's Notes:  I've used only 1/2 the coconut and it still tastes great.  I REALLY prefer to make a double batch of frosting to make it extra thick.  SO GOOD! 

Happy Birthday Maren!!!

Comments

  1. MarenOctober 3, 2011 at 7:52 PM

    THANK YOU, Aunt Joy!!! Yes, I DO want to make it for my birthday. :D Yummy!

    I was somewhat startled to see the "9x13" pan. I'm not sure I've ever seen it as anything but a "sheetcake" so there's enough to go around! I was going to remember to ask about a different baking time for a 9x13. Now the question, for future reference, is: What is the difference for baking it in a cookie sheet?

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Pork Chops and Potatoes

By -
Image
The other day I needed a dinner that I could make ahead and leave in the oven.  I combined a couple of recipes to come up with this.  It was a hit with our entire family. I like to buy full boneless pork loins at Sam's Club and then cut them into chops or leave the size we need for a roast.  The price is usually cheapest that way and I'm all about cutting our food budget.  I keep everything in this recipe on hand (aside from the French's Fried Onions) so it is something I could throw together  spur of the moment. Creamy Pork Chops and Potatoes 6-8 pork loin chops (boneless or bone-in) 6 LARGE  russet potatoes , peeled and sliced 2 10 oz. cans condensed cream of mushroom soup 1 12 oz. can evaporated milk 3/4 C. water 3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open.  I buy mine in bulk so it's easier for measuring) 1/4 tsp. pepper 1/4 tsp. salt French's fried onions
Read more

Brown Rice, Broccoli and Chicken Bake

By -
Image
My family doesn't generally love brown rice.  They really enjoyed it in this dish though.  I started out to do a skillet dinner, but I took a little time to put it all in a pan and melt the cheese in the oven.  Next time I'm going to try just mixing it in and letting it melt in the skillet rather than sprinkling it on top. This was a tasty dinner and full of healthy ingredients.   My family requested it again! Brown Rice and Broccoli with Chicken 1 1/2 C. brown rice 3 1/4 C.chicken broth or water with 3 tsp. chicken boullion  Place in medium pan, bring to a boil and cook for 40 minutes.  Remove from heat. While the rice is cooking, saute the following in 1 T. of olive oil: 2 chicken breast, diced 1 C. onion, diced 1 C. mushrooms, sliced 2 C. broccoli florets (fresh or frozen is fine) When the rice is done, place it on the bottom of a greased 9x13 pan .  Spread chicken and vegetables over rice.  Drizzle a couple of tablespoons of water or chicken broth ove
Read more

Molasses Oatmeal Bread

By -
Image
Molasses Oatmeal Bread is a hearty (and heart healthy!) bread that is easy and delicious!  We love it toasted and spread with homemade jam.  So good!  Molasses adds a rich flavor and beautiful color. Molasses Oatmeal Bread 2 T. instant dry yeast (my favorite brand is SAF) 1/2 C. warm water Dissolve yeast in water and set aside In large bowl (or mixer bowl if you have one that will do bread), put: 2 C. quick rolled oats 2 T. oil 2 C. boiling water Stir and let sit about 10 minutes or until lukewarm.   Stir dissolved yeast, 1/2 C. molasses, and 4 tsp. salt into the oatmeal mixture.   Add about 3 cups of flour and mix well.  Stir in 2-3 cups more flour until you have a firm dough that you can knead.  Knead 5 minutes by hand or with mixer.  Place in a greased bowl, being sure to grease the top as well.   Cover and let rise until double.  About 45 minutes to an hour depending on how warm your room is. Punch down dough.  Divide into 2 pieces.  Grease 2 loaf pan
Read more