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.
Recipe from The Victory Garden Cookbook (c 1982)
- 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
- 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
- 8 oz. cream cheese
- 6 Tb. butter, room temp.
- 1 tsp.vanilla
- 2 - 2 1/2 C. confectioner's sugar
- Combine the ingredients and beat until smooth and creamy.