Carrot cake is another family favorite, particularly for Alan.
He rarely misses an opportunity to try a slice wherever it’s served,
whether at home, or abroad,
or anywhere at sea!
Carrot cake was made especially famous after our grandson, Samuel, started requesting his mother’s amazing carrot cakes (along with bowling parties) for his birthdays!
You know a cake is extra special when a youngster asks for it starting at age two (decorated like a ball, of course) and keeps wanting it again and again!
Absolutely everybody looks forward to Brianna’s carrot cakes (and Samuel’s birthday parties). However, with the corona virus crushing cruises and vacations, I’ve developed such a hankering for a carrot cake lately that I decided to learn how to bake my own!
I consulted with Brianna but made up my own rendition, which passed muster with Sammy (and his grandpa) last weekend, so I’ll pass it along to you today, just in case you—too—have a penchant for this rich, moist, vegetable . . . I mean cake! 🙂
Preheat the oven to 350° F.
Grate 2-3 large carrots (enough to make 4 cups)
Pulverize 2 cup walnuts or pecans (depending on which you like better)
In a mixing bowl, combine:
2 cups white sugar
1 cup softened butter, and whip until airy and smooth, then add:
2 teaspoons vanilla and beat until well blended.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice and whip in mixer until completely smooth.
4 cups fresh, grated carrots
1 cup crushed nuts (I used pecans, but walnuts are also classic; use 1 cup in the batter, and the other cup goes on top of the frosting later)
Divide evenly into two 10-inch well greased and floured cake pans.
Bake for 45 minutes at 350°F. or until a toothpick inserted in the middle comes out clean. Set on the counter and allow them to cool, loosening the edges with a knife after about 10 minutes to help keep the sides from sticking.
While the cakes are cooling (or while they’re baking), make the frosting:
In your mixer, add:
8 oz softened cream cheese
1/2 cup (4 oz) softened butter
6 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons light cream (or milk)
Whip until completely smooth and a bit airy.
Turn the first cake upside down on a platter and frost.
Add the second cake upside down on top of the first and frost.
Next, completely cover the tops and sides.
Press the last cup of crushed nuts around the edges, and whatever falls off, sprinkle on top at the end.
Voilà! A rich, super moist carrot cake fit for a king or a prince and versatile enough to be popular on cruise ships and bowling parties!
“Out of Asher his bread shall be fat, and he shall yield royal dainties” (Genesis 49:20, spoken by Jacob while blessing his children before he died. Oh, that everyone in our world were able to enjoy “royal dainties”! I believe that someday, when the Messiah returns to rule the earth in righteousness and peace, there will be no more corona virus or other plagues, and there will be plenty for all. I wish He would come today! Even so, come, Lord Jesus!)