Carrot Cake

Today’s recipe is at least 50 years old. I first tasted this cake when I was a teenager in the ‘70s. I had gone to friend’s family cottage and spend the time with members of her family, one great-aunt who turned out to be the mother-superior of a large convent. Mother-superior baked this convent cake for us as a treat and I requested the recipe.

One of the magical things about this cake is that when I had my first child I had complications and a specialist was called in. We didn’t have insurance nor the finances to pay for the doctor. My husband baked this cake as a thank you to hospital staff and when the doctor came to check on me he asked for a piece of cake. We explained our financial trouble and wanted to know if we could pay him in small installments over a year or so. He smiled and said, “That’s quite all right, I’ll just take the cake in lieu of payment” and he did.

Because of new facts about fat, one recommendation I have is for the substitution of water for part of the oil. The cake remains light and fluffy. Enjoy!



Carrot Cake

1 ½ cups salad oil (CHANGE TO ¾ oil and ¾ water)
2 cups sugar
2 tsp. baking powder
½ tsp baking soda
4 each eggs
2 cups flour
1 tsp cinnamon
½ tsp salt
2 cups finely grated carrots
1 tsp vanilla

Beat together oil and sugar, add eggs one at a time, beating until creamy. Beat in sifted (I NEVER SIFT) dry ingredients. Fold in grated carrots and vanilla. Pour into greased 9" x 13" x 2" pan. (I USE EITHER MUFFIN PANS AND PAPER LINERS –Makes 24 or a BUNDT PAN). Bake at 350F degrees 40 – 50 minutes. (CHANGE to 35 min if MUFFINS PAN). When cool ice with the following.

1 pkg. (4oz cream cheese softened) (I normally double this)
¼ cup butter (softened)
1 cup icing sugar
½ tsp vanilla

Beat cream cheese and butter until fluffy. Beat in icing sugar and vanilla until well combined after that ice cake.

Cake made and decorated by Elizabeth.

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