Winter is LONNNNNNNG. Like trapped-in-a-conversation-with-someone-who-just-won’t-take-the-hint-that-my-interest-was-over-when-they-brought-up-their-explosive-digestive-issues-and-the-massive-and-highly-disgusting-failure-of-home remedies-made-with-eels-and-cod-liver-oil-for-said-constitutional-problems long.*
That is why CAKE was invented.
I cannot take credit for this recipe. It is a gift from my mother who made it for most of my birthdays and made a giant-sized one for my wedding. I finally made one for myself this weekend and I never want to lose this recipe again. So, I am putting it out for the whole world to enjoy.**
Mary’s Carrot Cake
3 Cups grated carrots (I do mine in the blender and drain well)
2 Cups flour
2 Cups sugar
1 ½ Cups oil
4 Eggs
2-4 tsp Cinnamon (I use 4)
2 tsp Baking soda
2 tsp Baking powder
1 tsp salt
½ Cup toasted pecans (omit if stomach problems)
½ Cup raisins
Mix all dry ingredients (sift) and add the rest of the goods and mix well. Grease and flour baking pan. Bake at 350° for 30 to 40 minutes in a 9×13 pan.
(I used two smaller pans and it took about 40 – test for doneness as you go.)
Cream Cheese Frosting:
- 8 oz package of cream cheese softened
- 1 stick butter or margarine softened
- 4 Cups of powdered sugar or a little more if you like it stiffer
- Vanilla to taste (1 tsp).
As Dora the Explorer would say: Muy Delicioso!
Asterisk Bedazzled Footnote:
*Like, run-on-sentence long
**You’re welcome.
TheDustSeason 
Mm. I love carrot cake. Nice post.
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I do too. People who don’t are just missing the obvious improvement on the use of vegetables in the dining experience. Although, I had a beet-sicle once and I can’t say it improved the taste much.
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I think I’d draw the line at beet-sicle.
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Great recipe. Wish I could eat sweets. In the past I ate carrot cake but those were days before I developed an allergy to gluten. Funny thing is that I can sometimes eat wheat products and not feel sick. But there are worse things in life.
I tripped over to your blog because I like the quote(Martha Kennedy’s blog) about regrets and change very much . I’m going to copy that and maybe put in a post with your blog address if that is ok with you. It will not be for awhile though.
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Welcome to my wonderful, weird world. (I tend to be sporadic and unplanned in my posts. So, cooking isn’t a usual topic–until winter comes. Then I bake like a demented Betty Crocker.) Share the recipe if you so desire…particularly with people you want to make fat. It’s that good.
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Great post! You made me laugh, and gave me a recipe for my favourite cake … ever. I have made carrot cake in the past, but have a tendency to be over-generous with the quantities of icing and then I have a little bowl of it (to which I add lemon juice to cut the sweetness) in the fridge and I can’t help myself having an extra little spoonful on the side with my cake and coffee and … maybe that’s why my jeans don’t fit so well any more.
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Repeat after me: Yoga Pants!
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The pants aren’t the problem; it’s the stuff I’m meant to do whilst wearing them. I love the physical benefits of yoga, but always seem to end up with evangelical teachers (weirdly, often from Yorkshire in England) who want to share their spirituality with the class. Getting in touch with my spirituality requires not having to concentrate on breathing out while standing on one foot having a woman with a South Yorkshire accent firing out Indian names for things I couldn’t even do in English.
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It always does sound like they are sneezing, doesn’t it? Shavasana!
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Thanks so much for the extra bonus. I’ve been trying to change my best snacks to something that is at least a little good for me too. This looks delicious. I will try it this week. I also loved your idea of the bonus for reading this far…are we allowed to borrow this idea as well as the recipe???
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Borrow whatever you like. I’m not greedy, nor do I have a copyright! Enjoy the cake.
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