Feb 10

Sweet Memories

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  
4 eggs
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.

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13 Responses to Sweet Memories

  1. Pam says:

    I love carrot cake – this looks like a wonderful recipe.

  2. Ann says:

    Melissa, my baby girl (she’s 23) is wild for carrot cake. I must make this for her. Bella is beautiful. Enjoy every minute!

  3. Victor says:

    Looks sweet and delicious!

  4. My step-son loves carrot cake, so I make it for him for his birthday every year – although there can’t be any nuts or raisins! And I don’t try to make it healthy – you need all that butter and oil to make it taste good!

  5. mybizzy, it actually tastes REALLY good with the subs!

  6. Reeni says:

    Your cake looks scrumptious Melissa! Especially with cream cheese frosting! Food has so much memory tied to it – I do the same thing!

  7. Jenn says:

    I don’t think I have ever seen a carrot cake recipe with milk in it before? Carrot cake is one of my absolute favorite cakes and I have always wondered if it would taste the same if I substituted some of the applesauce for the oil, so since you have done that before, how would you describe it? By the way, how could you not like carrot cake? Crazy?

  8. Lora says:

    I am going to make this later today. Is the salad oil, vegetable oil? I google but want to be sure that your mom uses that. I m going to use a bundt pan so I will post the result tomorrow evening : )

  9. Lora, yes, vegetable oil! Let me know how you like it!

  10. Lora says:

    This cake was so good. Everyone loved it and my Aunt even said it was the best she has had….

  11. Lisa says:

    Oh how I love your healthy substitutions and so glad to know the cake still turns out fantastic. I also like your idea to spice things up. That’s just how I am.

  12. Pingback: Tropical Carrot Cake | I Was Born To Cook

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