Saturday, April 10, 2010

Carrot Cake a Week Late

For various and boring reasons I ended up baking a carrot cake the week after Easter. This is the most delicious carrot cake. It's my Mom's recipe, but I have no idea where she found it. I'll do a little nosing around this weekend and see if I can give credit where credit is due.

2 c sifted flour
2 t baking powder
1 1/2 t baking soda
1 1/2 t salt
2 t cinnamon
2 c sugar
1 1/2 c vegetable oil
4 eggs
2 c finely grated carrots
1 8 oz can of pineapple, crushed and drained
1/2 c chopped nuts

1/2 c butter
8 oz cream cheese
1 t vanilla
1 lb powdered sugar

Sift dry ingredients, add sugar, oil, eggs, carrots and pineapple. Grease and flour 9x13 in pan or two 9" cake pans. Bake at 350 for 35-40 minutes.

For frosting, cream butter, cream cheese. Add vanilla. Stir in powdered sugar, sifted. Frost cake.

I taste tested the cake and frosting: heavenly.

The appearance: appalling. I think a pair of fifth-graders could have prepared a prettier layer cake. In fact, this is probably an insult to fifth-graders.

As it turns out, our kitchen floor is uneven so the batter spilled over onto one side of the cake pan. I was lucky I didn't have a mess in the bottom of the oven. When the cakes cooled, the top of one sunk in while one section of the other cake pulled apart when I attempted to flip it out of the pan. I had to trim the sides of each cake to even them up so, of course, when I iced it the crumbs mixed in with the frosting. To make everything worse I managed to place the top layer off to one side. Pathetic.

When I married Shawn, all my cookies emerge from the oven flat. Now with Emeline in tow, my layer cakes leave much to be desired. I think my baking skills peaked at age ten.

But I refuse to give up!


  1. Hey! I made this cake for Easter, too! It's the second time I've made it, but during my first attempt (roughly 4 years ago) the middle sunk in so bad that I cut off the two ends, pushed them together, put them in a smaller pan, and proceeded to ice as if nothing happened! Hahaha!

  2. The cake was delicious! And it did not look as if a fifth-grader had made it. :)

  3. Nice, Kelly, way to think on your feet!

  4. To answer the question of where the recipe came from the credit goes to...drum roll please...
    My great friend...Peggy Lechlitner. Thanks, to her for her willingness to share such a great recipe. And the cake was wonderful and it didn't look like a fifth grader made it.

  5. Kelly's cakes, both now and 4 years ago, were incredible. The sinking middle seems to be a theme with this recipe though. However, I don't care. It still tastes amazing.