I don’t know about you, but there are certain food items that I’ll see – on a menu, in a bakery, at someone’s house – and I’ll automatically attach them to a person. Usually, that person is my Mom. Or, as Bella calls her, RaRa.
There were certain things Mom would cook/bake on a regular basis when we were kids that now make me automatically think of her when I see them. Things like Pasta e Fagioli, Chocolate Mousse Cheesecake (where IS that recipe, Mom?), pasta with sauce, meatballs, sausage, etc…and this, Carrot Cake (with Paula Deen’s Cream Cheese Frosting).
I rarely make this because Frank doesn’t like carrot cake (???), but sometimes, I just can’t resist. Even with some healthy substitutions (which I’ve included in parentheses), it’s DELICIOUS.
Mom’s Carrot Cake with Cream Cheese Frosting
2 1/2 c all purpose flour
2 c sugar (take out 1/2 cup and use 1/2 cup Splenda)
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/4c vegetable oil (sub 1 cup applesauce for 1/4 cup oil)
1/3 c milk
1 cup nuts (walnuts are my favorite)
3 c finely grated carrots
1/2 c raisins (optional)
***If you like a spicier batter – add about 1/2 tsp. each of ground cloves, allspice and ginger***
Preheat oven to 325….grease 10″ tube pan generously.
Into large mixing bowl, measure first nine ingredients (plus other spices if you use them). With mixer at low speed, mix ingredients until moist….increase speed to high and mix for 4 to 5 minutes, occasionally scraping bowl.
Add carrots, nuts and raisins and mix together by hand.
Pour batter into pan….bake for 60-70 minutes….cool well before topping with cream cheese frosting.
Cream Cheese Frosting
from Paula Deen
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.