Food: Carrot Cake

Several weekends ago when my family came to visit, my mother arrived bearing a freshly baked carrot cake. It's a recipe she's used for years and years and there's something about it that causes instant delight, which makes it a rather grand thing to share amongst friends. For example, this past October, mom brought one of her carrot cakes to my 30th birthday celebration. It was so popular, I ended up sending out the recipe to every female in attendance. One friend quickly wrote back and said she planned to make a cake the very next day. Talk about enthusiasm about a few cups of shredded-up carrots! The cake is nicely dense, perfectly spiced and has great textures - attributed to shredded carrots, plump and juicy raisins, crunchy walnuts and smooth, tangy frosting.

The recipe is from a cookbook by Marian Morash published in the early '80s. For a time, Marian was the series chef on The Victory Garden (PBS), a show I remember watching with my dad when I was a kid. I can't say at that age I was super interested in gardening (or cooking for that matter). And I highly doubt I absorbed much the hosts were saying or trying to teach the viewer. But I'm sure it must have had some sort of influence in my life - if it's only for the carrot cake legacy it's left to my family.


Carrot Cake
Recipe from The Victory Garden Cookbook (c 1982)

Ingredients

• 2 C. flour
• 2 tsp. baking soda
• 2 tsp/ baking powder
• 1 tsp. salt1 tsp. cinnamon
• 1/4 tsp. mace (can use nutmeg)
• 1 1/2 C. sugar
• 1 1/4 C. oil
• 4 eggs
• 3 C. finely shredded carrots
• 1 Tb. finely grated lemon peel
• 3/4 C. chopped walnuts

Directions

• Sift together the flour, soda, baking powder, salt and spices; set aside.
• Beat together the sugar and oil.
• Gradually beat in the eggs and then the flour mixture.
• Stir in the carrots,lemon peel, and nuts.
• Oil a 10 " tube pan. Pour in the batter, tap on the counter to release any air bubbles, and bake in a preheated oven at 350 degrees for 50 - 60 min. or until a toothpick comes out clean.
• Cool on a rack for 15 min. Invert and remove from the pan. Cool completely prior to icing.

Cream Cheese Frosting

Ingredients

• 8 oz. cream cheese
• 6 Tb. butter, room temp.
• 1 tsp.vanilla
• 2 - 2 1/2 C. confectioner's sugar

Directions

• Combine the ingredients and beat until smooth and creamy.