By Nancy Smorch
Last week, my sister, Roseanne, who lives near Flint, Michigan, came over to the west side of the state for a visit. She took Lindsey out for some coffee and wanted to do a little shopping in downtown Holland and Saugatuck.
I had just been telling Lindsey and Frankie how Roseanne used to surprise me every now and then and would make the most amazing carrot cake for me and my freshman year roommate, Stacy, at Michigan State.
So, when she called to see if we were going to be around last week, I asked if she could bring along her carrot cake recipe and help us make it.
I had actually never made it myself, but it’s a recipe that has been in my family for years, and others have made it a number of times. Every time I see a recipe for carrot cake, I don’t even bother to look at it, because I have such fond memories of this one. And, even though it had been years since I’ve had it, it was just as good as I remember!
Note: this is by no means a low-fat, low-sugar dessert!
But I’ve said before, I’m not totally against sugar - but everything in moderation.
Thanks for bringing the recipe, Roseanne, and thanks for helping us make it! You should have stuck around to try it!
The recipe called for regular flour, but I used gluten free (Cup4Cup), and it still turned out great. I also took my piece before the girls put the frosting on, as I wanted to avoid the dairy.
1 1/2 cup organic vegetable oil
2 c. sugar
3-4 c. grated (ground) carrots
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 c. chopped pecans (optional - I didn’t put them in because the girls didn’t want them)
Blend oil and sugar. Add eggs, one at a time, beat after each. Stir in dry ingredients. Add carrots and nuts. Mix well. Bake at 300 degrees F for 50-60 minutes in greased and floured 13 x 9 pan.
1 8 oz. package cream cheese
1/2 stick butter
1 16 oz. bag confectioners’ sugar
2 tsp. vanilla
Mix all together and spread on cooled cake. Sprinkle nuts on top, if desired.