Recipe: Carrot Cake

The secret ingredient to this cake is the maple flavor in the frosting; its subtle flavor is sophisticated and complements the carrot-spice flavor of the cake. When I made this last time, the cakes were stubborn to come out of the pans, but the icing came to the rescue and covered up their imperfection.



The recipe came from my mom's Mee-maw's files, but no one remembered her ever making it, or any other dessert. Thankfully, my grandmother revived this maple-infused gem of a recipe recipe back when she cooked and my mom made it years ago. Then last year I again brought it back to life and showed off the heirloom first for a friend's birthday and again this Thanksgiving.

Carrot Cake

2 cups all purpose flour

2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

4 eggs

1 cup canola oil

4 cups grated raw carrot (8 medium carrots)

½ cup chopped pecans

1 recipe cream cheese frosting (below)

Thoroughly stir together flour, sugar, soda, salt and cinnamon.

In large bowl, beat eggs till frothy: slowly beat in oil.

Gradually add flour mixture, beating till smooth. Mix in carrots and nuts. Pour into 3 greased and floured 8 inch round cake pans.

Bake in 350 oven for 25 or 30 minutes.

Cool pans 10 minutes. Remove from pans. Cool completely on racks.

Fill & frost with cream cheese frosting. Decorate top with pecan halves if desired.

Cream cheese frosting

1 8-oz. package cream cheese

6 tablespoons butter, softened

1 1-lb. box powdered sugar, sifted (I skip sifting because I am lazy)

1 teaspoon vanilla

1 teaspoon maple flavoring

In small bowl, blend softened butter and softened cream cheese with a mixer. Gradually add powdered sugar, beating till smooth and creamy. Stir in vanilla and maple flavoring.